The name has its origin in Italian and means “jump into mouth”. No further comment necessary. My favourite sage, prosciutto ham and lemon accompanied by top quality white wine. Buon Appetito!
Total Time: 25 minutes
A pinch of ground black pepper
4 leaves of fresh sage, washed and drained
4 slices of good quality prosciutto ham
Olive oil, 2 knobs of butter
½ cup of dry white wine
2 lemon wedges to serve with
Two leaves of fresh sage on each of the escalopes. Cover each of them with 2 slices of prosciutto.
Next, a splash of olive oil into a large deep-frying pan on high heat. Veal in, prosciutto side-down.
Bake until golden, each side for about 2-3 minutes.
Pour in the wine and reduce.
Stir 2 knobs of butter into the pan and let it melt down. Baste the escalopes with sauce and keep warm until serving. Finish with lemon.
Makes 2 serves.