Saltimbocca alla Romana

Saltimbocca alla Romana

main courses | serves 4

1. Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
2. Heat a frying pan over a medium heat and add 1 tablespoon of butter and a drizzle of olive oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown. When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way then remove
to the plate, cover with foil and set aside.
3. Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce. Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and lemon wedges to squeeze over.

Per serving 370 cals, 20.4g fat (8.5g saturated), 42.3g protein, 0.4g carbs, 0.3g sugars

 

Recipe Anna Jones
Photo David Loftus


from Issue 17

ingredients

• 4 x 150g veal escalopes
• 8 sage leaves
• 8 slices of prosciutto
• 2 tbsp butter
• Olive oil
• A good swig of marsala
• Polenta, pasta or potatoes and lemon wedges, to serve

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