18 min

    An Italian classic of veal escalopes with sage leaves and prosciutto, gently cooked in butter. Delicious!

    London, England, UK
    2 people made this

    Serves: 4 

    • 4 rose veal escalopes
    • 4 fresh sage leaves
    • 4 slices prosciutto (similar in size to veal)
    • 4 tablespoons butter
    • 120ml white wine
    • Salt and pepper to taste
    • 1 tablespoon plain flour

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Using a toothpick, secure a sage leaf and slice of prosciutto to each veal escalope.
    2. Melt 3 tablespoons of butter in a frying pan over medium high heat. Place the veal slices in the pan and cook for two minutes on each side. Add the wine and season with salt and pepper. Continue cooking until the wine has nearly reduced. Transfer the veal to serving plates.
    3. Add the last tablespoon of butter and one tablespoon flour to the pan; whisk constantly, scraping up any bits of meat stuck to the pan. Spoon sauce over the veal and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)