New-look Saltimbocca

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Passion for Cheese

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

Method

The veal escalopes should be no more than 3 mm ( 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