Ingredient:
4×60-90 g (2-3 oz) veal escalope’s
8-12 fresh sage leaves, plus extra to garnish
4 thin slices of parma ham, trimmed of fat
2 tbsp plain flour
Salt and black pepper
30 g (1 oz) butter
1 garlic clove, crushed
125 ml (4 fl oz) dry white wine
4 tbsp double bream
Spaghetti to serve
Method:
Put each veal escalope between two sheets of cling film and pound until 3 mm (1/8 in) thick with a rolling pin.
Lay 2 or 3 sage leaves on each escalope, and press a slice of Parma ham firmly on top. Sprinkle the flour on to a plate and season with salt and pepper. Lightly coat both sides of the escalopes with the flour, shaking off any excess.
Melt half of the butter in a large frying pan until foaming. Add half of the escalope’s and cook for 2 minutes on each side, sprinkling them with half of the garlic as they cook. Lift out and keep warm while you cook the remaining escalopes in the same way, with the remaining butter and garlic.
Pour the white wine into the empty pan and boil or a few minutes until it is reduced to about 2 tbsp.
Stir in the cream and heat gently, and then taste for seasoning. Place the escalope’s on a bed of cooked spaghetti, pours the sauce over, and serves at once, garnished with a few fresh sage leaves.
4×60-90 g (2-3 oz) veal escalope’s
8-12 fresh sage leaves, plus extra to garnish
4 thin slices of parma ham, trimmed of fat
2 tbsp plain flour
Salt and black pepper
30 g (1 oz) butter
1 garlic clove, crushed
125 ml (4 fl oz) dry white wine
4 tbsp double bream
Spaghetti to serve
Method:
Put each veal escalope between two sheets of cling film and pound until 3 mm (1/8 in) thick with a rolling pin.
Lay 2 or 3 sage leaves on each escalope, and press a slice of Parma ham firmly on top. Sprinkle the flour on to a plate and season with salt and pepper. Lightly coat both sides of the escalopes with the flour, shaking off any excess.
Melt half of the butter in a large frying pan until foaming. Add half of the escalope’s and cook for 2 minutes on each side, sprinkling them with half of the garlic as they cook. Lift out and keep warm while you cook the remaining escalopes in the same way, with the remaining butter and garlic.
Pour the white wine into the empty pan and boil or a few minutes until it is reduced to about 2 tbsp.
Stir in the cream and heat gently, and then taste for seasoning. Place the escalope’s on a bed of cooked spaghetti, pours the sauce over, and serves at once, garnished with a few fresh sage leaves.
