Green salad with buttermilk dressing
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
Saltimbocca
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 3 vealescalopes, about 150g each
- 6 sageleaves
- 6 slices prosciutto
- 50g plain flourseasoned
- splash olive oil
- small knobs of butter
- 200ml marsalawine
- juice ½ lemon
- green salad, fried potatoes or crusty breadto serve (optional)
Nutrition: per serving
- kcal363
- fat10g
- saturates4g
- carbs16g
- sugars4g
- fibre1g
- protein41g
- salt1.2glow
Method
step 1
Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
step 2
Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
