I went to a typical Perth café the other night and had Saltimbocca, one of Italy’s best-known dishes and I can understand why. It was lovely and it’s easy to make. It is simple enough for a weekday meal and fancy enough for a dinner party.
Stephanie Alexander suggests that the most difficult part of the recipe will be obtaining high-quality veal. If you can’t get veal, try Girello which is readily available and nearly as nice.
This recipe is from Stephanie Alexander’s The Cook’s Companion.
These quantities serve 2.
- 4 veal scaloppine
- 4 sage leaves
- 4 thin slices of prosciutto
- plain flour
- salt and coarsely ground pepper
- 50g unsalted butter
- 20 mls olive oil
- 1/2 cup dry white wine
- Flatten meat using a meat mallet, rolling pin or whatever.
- Cut a slice of prosciutto the same size as each piece of veal.
- Place a slice of prosciutto onto each piece of veal.
- Place a sage leaf in the middle of each piece of prosciutto.
- Secure the sage leaf and prosciutto onto the veal with a toothpick.
- Dip veal into seasoned flour and shake off excess.
- Gently heat the olive oil and butter in a frying pan on low to medium heat.
- Add veal and cook for 3 minutes on each side.
- Add wine and turn up heat to full.
- Cook for one minute more.
- Serve immediately.