Veal Saltimbocca

This dish is unbelievably quick. From fridge to plate in 10 minutes, and I'm not even joking! Needless to say, its also soo good :) They can even be prepared ahead in the day and refrigerated, then cooked when needed. 

Ingredients:
Makes 4 servings

• 4 veal escalopes (about 500g)
• 4 slices Parma ham
• 12 sage leaves
• 60g butter (about 4 tbsp)
• 75ml white wine
• salt and pepper

Directions:
Put a veal escalope between 2 sheets of baking parchment or cellophane. Pound it to a thickness of about 3mm with a rolling pin. Peel the parchment away from the meat. Cut the veal into 3 pieces. Trim away any rind and excess fat from the Parma ham slices and cut it into 3 pieces. 

Lay a sage leaf on each escalope and top with a piece of ham. Put a piece of baking parchment over the veal and ham and pound gently to press the ham on the meat. Peel off the parchment carefully so the ham and sage adhere to the meat. Prepare the remaining escalopes in the same way. 

Heat the butter in a frying pan. Add a few of the saltimbocca to the pan at a time, and brown over medium heat for about 2 minutes. Be careful that you don't overcook them, as they would be tough if overcooked. Turn each saltimbocca and brown the other side for 1-2 minutes. As the saltimbocca are cooked, transfer them to a plate and keep them warm. 

Add the wine to the pan and heat until boiling, stirring to dissolve the pan juices. Season to taste. Transfer the saltimbocca to the serving plates and spoon over the sauce from the pan. Serve with potatoes and vegetables. 

Adapted from "Cook Step by Step"

Categories: Mains, Recipes, Veal