← Nouns Cooking · Italian

Ingredients

• 8 veal escalopes (about 500 g in total)
• 8 slices Prosciutto crudo
• 8 large sage leaves
• 2 tbsp plain flour, for dusting
• 1 tbsp Olive oil
• 40 g Butter, cubed
• 125 ml dry white wine
• Black pepper

Method

1. Lay the escalopes between two sheets of baking paper and bash them with a rolling pin until about 5 mm thick.
2. Cover each one with a slice of prosciutto and put a sage leaf on top, then pin it in place with a cocktail stick. Grind a little pepper over (the ham brings plenty of salt) and lightly flour just the underside.
3. Heat the oil and half the butter in a large frying pan over medium-high heat until foaming. Fry the veal ham-side down for 1–2 min until crisp, then turn and cook for 1 minute more, until just cooked through. Work in batches and keep the cooked pieces warm.
4. Pour the wine into the pan and scrape up the sticky bits, letting it bubble for 1–2 min. Swirl in the remaining butter to make a glossy sauce.
5. Pull out the cocktail sticks, spoon the sauce over and serve straight away with greens or mash.

Tips

• Thin chicken breast or pork escalopes work well too; cook chicken until it reaches 75°C (165°F) in the middle.
• Do not let the pan get too fierce, or the prosciutto turns hard and bitter.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Turismo Roma