This veal dish is a Italian classic called saltimbocca which means jump in the mouth. By using veal loin it is much more tender than the traditional cushion of veal. The combination of veal and prosciutto is delicious especially when it is crispy. Try it!
It's very quick to make and always looks impressive. Try this dish with a glass of Valpolicella Classico Superiore. Have a good weekend!
Ingredients - Serves Two
2 x 150g slices of veal loin
4 x slices of prosciutto di Parma
4 x sage leaves
Flour for dusting
50 g of butter
Take the veal slice and place between some cling film. With a heavy flat object beat the veal so it is thinner and an even thickness (if you want the veal juicier don't make it too thin)
Season the veal then wrap the prosciutto round both sides then fold over and secure the sage leaves on top with a tooth pick that goes through both sides of the veal so everything is secure and held together.
Dust the veal and prosciutto portion in seasoned flour. Brush off any excess flour.
In a large frying pan add a dash of olive oil and the butter and heat until the butter starts to foam. At this point add the veal and cook until lightly golden on one side. Turn over and baste the veal with the cooking butter and juices. After 3-4 minutes, remove the veal from the pan and drain on to kitchen paper.
Remove the fat from the pan and add 2tblsp of dry Marsala wine reduce by half and pour over the veal.
You can serve this with whatever you like but spinach is a good accompaniment or any slow braised vegetable - and of course, with my pepper garnish below.
For the pepper garnish
2 ripe red peppers (finely sliced)
1 small white onion (finely sliced)
1 clove of garlic (finely sliced)
200g chopped tinned tomatoes
4 leaves of basil (roughly torn)
2 tblsp olive oil
In a hot heavy based saucepan add the olive oil. Then add the onions and the red peppers and a pinch of sea salt. Cook for five mins at a medium heat or until the peppers become limp and sticky. Add the garlic and cook for another minute then add the chopped tomatoes and simmer for 10 mins. Finish with the torn basil, sea salt, freshly ground black pepper and a dash of olive oil. Serve with the veal and enjoy!Suggest a correction