Saltimbocca alla Romana (Veal Escalopes with Parma Ham and Sage)
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Ingredients
- 500 g veal escalopes
- 8 parma ham slices
- 8 fresh sage leaves
- 20 g plain flour
- 30 g butter
- 15 ml olive oil
- 80 ml marsala wine
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 33.3 g
- Carbohydrate
- 5.5 g
- of which sugars
- 1.6 g
- Fat
- 17.7 g
- of which saturates
- 7.5 g
- Fibre
- 0.2 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Lay a slice of parma ham and a sage leaf over each veal escalope and secure with a cocktail stick. Dust lightly in the plain flour.
- 2
Heat the butter and olive oil in a large frying pan over a medium-high heat and fry the escalopes, ham-side down first, for 2 minutes, then turn and cook for a further 2 minutes until the veal is cooked through with no pink remaining.
- 3
Lift out onto a plate, remove the cocktail sticks, and pour the marsala into the pan.
- 4
Bubble for 1-2 minutes, scraping up any browned bits, until slightly thickened.
- 5
Spoon the sauce over the saltimbocca to serve.
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