Saltimbocca alla Romana
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 370 19%
Fat 20.4g 29%
Saturates 8.5g 43%
Sugars 0.3g 0%
Protein 42.3g 85%
Carbs 0.4g 0%
Of an adult's reference intake
- 4 x 150 g higher-welfare veal escalopes
- 8 fresh sage leaves
- 8 slices of higher-welfare prosciutto
- 2 tablespoons unsalted butter
- olive oil
- 1 good swig of marsala
- 1 lemon
By Anna Jones
- Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm.
Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
- Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
- When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
- Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
- Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.