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Ingredients

• 4 veal escalopes, about 150g each
• 8 sage leaves
• 8 slices prosciutto
• 50g plain flour , seasoned
• Splash olive oil
• Small knobs of butter
• 200ml marsala wine
• Juice ½ lemon

Method

• Bash out the escalopes until they are about 5mm thick.
• Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand.
• Dust lightly with the seasoned flour.
• Heat the oil and the butter in your Whatever Pan and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan.
• Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom.
• Add the lemon juice to taste. Put the veal back in the pan to heat through.
• Serve with a green salad and some fried potatoes!

Jean Patrique tools used

• The Whatever Pan http://bit.ly/2D8b9do


#food #cooking #escalopes

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