Escalope saltimbocca Recipe

Ingredients:

• 4 veal escalopes – pounded thin (100-120g each)
• 4 slices of Prosciutto di Parma
• 4 sage leaves
• 1/4 cup of all-purpose flour
• 1/2 cup of dry white wine
• 1/4 cup of chicken broth
• 1/4 cup of unsalted butter
• Salt and freshly ground black pepper

Instructions:

1. Lay out each veal escalope on a cutting board and season with salt and freshly ground black pepper.
2. Place a slice of Prosciutto di Parma on top of each escalope. Then put a sage leaf on top of the Prosciutto. Secure everything with a toothpick and coat the escalopes with the flour.
3. In a large pan, melt the unsalted butter over medium heat. Cook the escalopes for 3 minutes on each side until golden and crispy. Transfer the escalopes to a plate and keep them warm.
4. Add the white wine and chicken broth to the pan. Cook for 5 minutes, stirring occasionally, until the sauce is reduced by half. Pour the sauce over the escalopes and serve immediately.

Verdict:

This Escalope saltimbocca is a classic Italian recipe that combines the flavors of veal, Prosciutto di Parma, and sage. The crispy crust and the succulent meat make it an irresistible dish for meat lovers. The white wine and chicken broth sauce add a rich and tangy flavor that perfectly complements the dish.

Serving Suggestions:

The Escalope saltimbocca can be served with a side of mashed potatoes or polenta. A fresh salad of arugula and cherry tomatoes can be a nice addition to the dish. Finish off with a glass of dry white wine to complete the Italian experience.