Saltimbocca

Name: Saltimbocca
Ingredients: 1 tbsp each butter and olive oil; 1 tbsp each butter and olive oil; 3 tbsp Marsala; 150 ml double cream; 1 tbsp chopped fresh sage; Salt and freshly ground pepper; Salt and freshly ground pepper; 4 veal escalopes, halved and rolled around Parma ham and fresh sage leaves; 4 veal escalopes, halved and rolled around Parma ham and fresh sage leaves; 4 veal escalopes, halved and rolled around Parma ham and fresh sage leaves

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Ingredients

4 veal escalopes, halved and rolled around Parma ham and fresh sage leaves
1 tbsp each butter and oliv

Main course
Gluten-free

Method

Pan-fry the veal in the butter and oil. Remove veal; add the Marsala and mix with the pan juices. Add the cream, sage and seasonings and pour over the veal.