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Ingredients
- 4-6 pieces of bashed-out veal scaloppine (about 450g)
- 12 leaves of sage, approx
- 4 slices prosciutto
- salt and pepper
- flour for dusting
- 2 tbsp olive oil
- 1/3 of a cup of white wine
- juice of 1/2 a lemon
- 25g cold butter, cut into small pieces
Method
Lay the slices of veal on a workbench and spread enough sage leaves, some ground pepper and prosciutto to cover. Press into the veal and dust lightly in flour.
Heat a large pan then add the oil and veal, prosciutto side first.
Cook for a minute or two over medium heat until lightly coloured, then turn over and cook another minute or two.
The veal should be light golden brown.
Now turn the heat to high and squeeze in the lemon juice and add the white wine.
W
hen bubbling, add the chopped butter and swirl the pan until you have a creamy, sauce-like consistency.
Check for seasoning and that the veal is cooked all the way through. Serve immediately.
