• 2servings
  • 545calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 veal escalopes, about 150g each 2 slices prosciutto

  2. 2 sage leaves

  3. 2 lemon slices

  4. 1 tbsp plain flour

  5. olive oil

  6. 200ml dry (secco) marsala

  7. butter

Instructions Jump to Ingredients ↑

  1. Put each escalope between pieces of clingfilm and, using a rolling pin, roll them out to a thickness of about 5mm. Season. Lay a slice of proscuitto on top of each escalope and put a sage leaf on top of that. Cover the sage with a slice of lemon and secure the whole thing with a cocktail stick. Lightly dust with flour on both sides. Heat a little oil and a knob of butter in a frying pan. Cook the veal for about 3 minutes on each side until golden brown and cooked through. Add the marsala to the pan and bubble until thickened and reduced by about half. Season and serve with either mashed potatoes or creamy polenta.

  2. Know-how You can also make this with chicken fillets: make a deep horizontal cut into the fillet, open it out like a book and then roll it out like the veal, as described above.


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