Meat

Ingredients
  • 6 sage leaves
  • 2 veal escalopes, about 125 g (4 oz) each
  • 4 slices of Parma ham
  • 1 tablespoon olive oil
  • 125 ml (4 fl oz) chicken stock
  • juice of 2 lemons
  • salt and pepper
  • French beans, to serve
Directions

Place 3 sage leaves on top of each escalope, season with pepper then wrap each escalope in 2 slices of ham.

Heat the oil in a large frying pan and cook the escalopes over a high heat for 2 minutes on each side until the ham is crispy. Transfer them to a warmed serving plate.

Pour the stock into the pan and bring to the boil, stirring to incorporate all the juices from the veal. Reduce the stock by half, add the lemon juice and simmer for 1 minute. Season to taste, pour the sauce over the escalopes and serve with French beans.

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