- 6 veal escalopes
- 12 sage leaves
- 12 slices Parma ham
- Salt and freshly ground black pepper
- Flour, for dredging
- 3 tablespoons Mild & Light Olive Oil for frying
- About 125ml dry white wine
- 25g butter
Method:Cover each escalope with cling film or greaseproof paper and use a meat mallet to bat out the escalopes to a thickness of approximately 0.5cm.
Remove the cling film and place 2 sage leaves on each escalope.
Lay two slices of Parma ham over each escalope, trapping the sage leaves underneath.
If it doesn’t stick well, wet your finger with cold water and wipe the meat around the sage leaf.
Then lay more cling film over the escalopes and flatten them a little more to secure the meats together.
Cover and place in the fridge for about 10 minutes to help to seal the escalopes.
Take the escalopes from the fridge and remove the cling film.
Put the flour in a shallow bowl and lightly coat each escalope in flour, shaking off the excess.
Heat the oil in a frying pan and fry the escalopes until golden on both sides; this will only take a few minutes.
Transfer the escalopes to warmed serving plates.
Drain the oil from the pan, add the white wine and butter and reduce for a couple of minutes.
Serve this sauce with the escalopes and seasonal green vegetables.