New-look Saltimbocca

Name: New-look Saltimbocca
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 (5) tablespoons vegetable oil or clarified butter (see Tip); 75 g (3 oz, ¾ cup) Parmesan, freshly grated; 50 g (2 oz, 1 cup) fresh white breadcrumbs; 8 thin slices of fontina, rind removed; Flour, for dusting; 3 eggs, beaten; 4 x 200 g (7 oz) thin veal escalopes; 4 slices of prosciutto; 20 small fresh sage leaves; 300 ml (½ pint, 1¼ cups) Reduced Meat Stock; 4 (5) tablespoons Marsala wine; 75 g (3 oz, 6 tablespoons) unsalted butter; Salt & freshly ground black pepper; 2 lemons, peel & pith removed, cut into slices 5 mm (¼ in) thick; 2 tablespoons lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

My new-look saltimbocca uses all the elements of one of Italy’s classic dishes, with the addition of thinly sliced fontina and a light Parmesan crust. In spring, asparagus tips and baby leeks make good accompaniments.

Ingredients

4 x 200 g (7 oz) thin veal escalopes
4 slices of prosciutto

Europe
Italy
Main course
Gluten-free
Mediterranean
Spring

Method

The veal escalopes should be no more than 3 mm (⅛ in) thick. If necessary, put them between 2 sheets of cling film and flatten with a meat mallet or a rolling pin. Season the escalopes with salt and pepper