Saltimbocca

• veal↗3

  escalopes, about 150g each

• sage↗6

  leaves

• slices prosciutto↗6
• plain flour↗50g g

  seasoned

• splash olive oil
• small knobs of butter
• marsala↗200ml ml

  wine

• juice ½ lemon
• green salad, fried potatoes or crusty bread

  to serve (optional)

Step-by-step instructions

1. 1

   Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.

2. 2

   Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.