• 4 x 150g veal escalopes
• 8 sage leaves
• 8 slices of prosciutto
• 2 tbsp butter
• Olive oil
Place the veal on a chopping board and cover with cling-film, use a rolling pin or meat-hammer, hammer them down until they are approx. 5 mm thick. Remove the cling-film. Season with a little black pepper. Place 2 slices of the prosciutto on each piece of veal and then place 2 sage leaves on top of this.
Heat the frying pan over a medium heat and add 1 tablespoon of butter and a drizzle of olive oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown. Remove onto a warmed plate and cover to keep warm. Fry the remaining 2 escalopes in the same way. Place on the plate and set aside to keep warm.
Put the pan back over the heat and add the remaining butter and the Marsala and simmer for 1 minute to form a glossy sauce.
Serve with polenta or potatoes and lemon wedges.
Adapted from Jamie Oliver‘s recipe
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