Recipe Category: Main Courses
Veal Saltimbocca with Caper Wine Sauce
Literally meaning ‘jump-in-the-mouth’ in Italian, these tasty morsels of veal certainly live up to their name.
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 800g veal escalopes*
- 8 slices prosciutto
- sea salt and freshly ground black pepper, to taste
- 1 bunch sage leaves
- 1/2 cup plain flour
- 50g butter
- olive oil, as needed
- 3 cloves garlic, crushed
- 1 cup dry white wine
- 2 teaspoons baby capers, optional
- 50g butter, cubed, extra
- continental parsley, for garnish
Batten out veal escalopes between plastic wrap to 0.5cm thickness. Cut in into pieces similar in size to prosciutto slices. Lay each piece on a slice of prosciutto, season and place 2 sage leaves in the centre. Fold in sides to enclose, making a parcel. Batten again lightly to seal. Coat in flour and pressing with your hand. Heat butter and 2 tablespoon oil in a large frypan and brown the veal fro 3-4 minutes on each side over high heat until golden brown and cooked but still pink in the centre. Remove and keep warm. Wipe out pan. Heat 1 tablespoon oil and sauté garlic until softened, deglaze with wine, add capers and simmer until reduced and syrupy. Turn off heat and stir in extra butter to form a sauce. Serve over veal. Garnish with parsley leaves and pepper.
* Veal escalopes are lean and tender thin pieces of meat, usually cut from the topside. They do shrink during cooking, and so allow 200g per person.
Thin yearling beef can be substituted but won't be as tender.
Recipe Type: Italian