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VEAL ESCALOPES WITH HAM AND MARSALA

VEAL ESCALOPES WITH HAM AND MARSALA (Saltimbocca Alla Romana)


8 veal escalopes, weighing about 900 g

15 – 30 ml lemon juice

pepper

8 fresh sage or basil leaves or sprigs of marjoram

8 thin slices of prosciutto

50 g butter or margarine

15 ml vegetable oil

30 ml Marsala

fried croutons, to garnish


  1. Flatten escalopes between greaseproof.

  2. Season each escalope with lemon juice and pepper. Place a sage or basil leaf or marjoram in the centre and cover with a slice of prosciutto. Roll up and secure with a cocktail stick.

  3. Heat the butter and oil in a frying pan, add the veal rolls and fry gently until golden brown. Stir in the Marsala, bring to simmering point, then cover the pan and simmer gently for about 10 minutes. Serve with the juices poured over and surround with croutons.
    Note: Prosciutto is a special Italian smoked ham.

    Serves 8


VEAL ESCALOPES WITH HAM AND MARSALA

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