Quick, easy recipe for Veal or Chicken saltimbocca, the Italian classic, served as spirals with Parma ham or sun-dried tomatoes. Made in just 25 minutes.
4@100gveal (or chicken) escalopes
4Parma ham slicescut very thin (or 4 sun-dried tomatoes)
25g (2 tbsp)butter (unsalted)
1tbspolive oilextra virgin
250ml (1/3 bottle)white wine
Spread out each veal escalope on a chopping board. Using a meat tenderiser, hammer each escalope until they're the thinnest possible.Place a slice of Parma ham (or sun-dried tomato) on top of each escalope, add a sage leaf and season.
Roll up each escalope and hold it together with a toothpick. Chop up the rest of the sage leaves into thin strips.
Fry the escalopes on a medium heat in the butter and olive oil with the sage. Brown briefly on all sides. Glaze the pan with the wine (or Marsala if you want something a bit more fruity and gutsy) then turn down the heat to low and cook for 15 minutes or until cooked through. Finish off by adding the crème frâiche.
Remove the escalope rolls and with a good sharp knife, slice each escalope into 4-5 slices. Boil up the sauce to reduce slightly and serve with pasta or gnocchi.