Veal escalopes with prosciutto and sage
SERVES 4
Preparation 5 minutes
Cooking 10 minutes
4 veal escalopes
4 slices prosciutto crudo
4 sage leaves
glass of dry white wine
30g butter
olive oil
Assemble the veal escalopes by laying a slice of prosciutto crudo over the escalope and then a sage leaf over that. Secure the three together using a cocktail stick.
Heat the olive oil in a frying pan. When fairly hot, add the escalope, flesh down and cook for 4 minutes on one side, then turn over. Deglaze the juices by adding the glass of wine to the pan, pop the lid on and cook for a further 4 minutes. If you are feeling a little naughty, try stirring some cream into the juices at the end.
Serve with a slice of lemon.
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