in Italy

Veal escalope with ham and sage

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Ingredients for 4 servings:

  • 8 thin veal escalopes (scaloppine)
  • 8 slices of Parma ham, wafer-thin
  • 8 sage leaves
  • some salt and pepper, freshly ground
  • 1 tbsp margarine or butter
  • 4 tbsp Marsala

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Romana Saltimbocca

Lightly pound the veal escalopes on the work surface to make them nice and thin. Season with salt and freshly ground pepper. Place a slice of Parma ham and a sage leaf on each escalope. Secure both with a toothpick. Heat the oil in a pan and fry the escalopes for about 3 minutes on each side. Remove and keep warm on a platter. Deglaze the pan with the Marsala wine, bring to a boil briefly, and pour the sauce over the meat. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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