Italian Offal  & Veal Recipes - Roman-style Veal Escalopes (Saltimbacca alla Romana) Recipe

Ingredients

• 8 small veal escallops

• 8 thin slices prosciutto

• 8 sage leaves

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 wineglass dry white wine

• 150 ml/2/3 cup chicken stock

• 15 ml/1 tbsp plain (all-purpose) flour

• 30 ml/2 tbsp water

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Method:

1. Place an escalope between two sheets of Clingfilm (plastic wrap) and beat with a rolling pin or meat mallet to flatten.

2. Repeat with the remaining escallops. Lay a slice of prosciutto and a sage leaf on each. Season with salt and pepper and roll up. Secure with cocktails sticks (toothpicks).

3. Melt the butter in a flameproof casserole (Dutch oven). Add the veal and brown on all sides.

4. Add the wine and stock, bring to the boil, reduce the heat, cover and poach until the veal is tender.

5. Lift out the meat, remove the cocktail sticks and arrange on a warm dish. Keep warm.

6. Blend the flour with the water and stir into the cooking liquid. Bring to the boil and cook for 2 minutes, stirring all the time.

7. Taste and re-season if necessary. Spoon over the veal and serve straight away.