Veal with Taleggio & Parma ham

Name: Veal with Taleggio & Parma ham
Yield: Serves 1
Cuisine: Italian
Ingredients: 70 g white breadcrumbs, made from stale bread; 70 g white breadcrumbs, made from stale bread; ½ teaspoon flaked sea salt; 1 free-range egg; a drop of whole milk; 1 good tablespoon plain flour; 2 veal escalopes (about 75 g each), beaten to about 3mm thickness; 2 slices of Parma ham; black pepper; 40 g Taleggio cheese, rind removed, cut into wafer-thin slices; 40 g butter; 12 sage leaves

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I rarely eat this sort of thing, but I really enjoy it when I remember to. It reminds me of pleasantly over-familiar Italian waiters and the white paper tablecloths that I so love doodling on over lunch.

Ingredients

70 g white breadcrumbs, made from stale bread
½ teaspoon flaked sea salt
1

Europe
Italy
Lunch
Mediterranean

Method

Place the breadcrumbs on a plate and mix in the salt. In a bowl, beat the egg with the milk. Sift the flour on to another plate. Arrange these in a row: flour, egg, crumbs.

Take the veal escalopes and lay a piece of Parma ham on each. Grind a little black pepper over one of them, then add two wafer-thin slices of the cheese, laid side-by-side and covering the ham. Lay over the other pie