World Cuisine

Veal with Prosciutto and Sage

cook 20 mins
  • 4 veal escalopes, about 150 g (5 oz) each
  • 4 slices of prosciutto
  • 4 sage leaves
  • 2 tablespoons flour
  • 3 tablespoons olive oil
  • 350 g (11 1/2 oz) green beans
  • grated rind of 1 lemon
  • 25 g (1 oz) butter
  • 100 ml (3 1/2 oz) white wine
  • salt and pepper
  • Place each veal escalope between 2 pieces of clingfilm and, using a meat mallet or rolling pin, flatten each one to an even thickness of about 5 mm (1/4 inch).
  • Place a slice of prosciutto and a sage leaf on top of each escalope and fix in place with a cocktail stick.
  • Place the flour on a plate and season well. Toss each escalope in the seasoned flour.
  • Steam the green beans and toss in 1 tablespoon of the olive oil and the lemon rind and keep warm.
  • Heat the butter and the remaining olive oil in a frying pan and cook the escalopes for 2–3 minutes on each side.
  • Remove the escalopes from the pan and pour in the wine, scraping all the sticky bits from the bottom of the pan. Boil for 1–2 minutes.
  • Serve the escalopes on a bed of green beans with the sauce poured over.
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