Veal Saltimbocca – Always a Peploe’s favourite, combining premium ingredients in a simple but delightful dish
2 x 150gr veal escalopes
4 sage leaves
4 slices of parma ham
50gr of plain flour, seasoned (The most common seasoning base is salt and pepper, but paprika, dried or chopped fresh herbs can be used)
Splash of olive oil
Small knob of butter
200ml of Marsala wine
Juice of ½ a lemon
Hammer the veal escalopes until they are about 5mm thick
Place a sage leaf on each one
Wrap them in Parma ham
Press another sage leaf on top, flattening it out with your hand
Dust lightly with the seasoned flour.
Heat the oil and butter in a large frying pan until foaming
Fry the veal for 4-5 mins on each side until the parma ham is crisp, then remove from the pan. Add the Pour the Marsala wine into the pan, scrape the tasty bits and sizzle it all to make a sauce.
Add the lemon juice to taste
Put the veal back in the pan to heat through, then serve with a green salad and fried potatoes or crusty bread.