Saltimbocca Alla Michelle

Muban · 20-01-2008, 19:40

Tonight I thought I would give one of my favourite dishes a go - Saltimbocca.

Ingredients

Veal Escalopes
Prosciutto
Sage leaves
Flour
Salt & Pepper
Butter
Olive Oil

Juice of half a lemon
Half a lemon sliced
Stock
Marsala wine (or any dry white wine you have)

Place the Escalopes inside cling flim or parchment and bash them out thin. Put a slice of Prosciutto and 2 sage leaves on each Escalope and bash out again gently so the ham sticks to the veal. Put a skewer through the Escalopes to secure them and then dust each side of the Escalopes with seasoned flour.

Melt olive oil and butter in a frying pan and fry the Escalope (ham side down) for 2 minutes, then turn it over and fry for another 2 minutes. Take the Escalopes out of the pan and keep warm. Pour the wine into the pan and allow to reduce a little. Then add the stock and lemon juice and reduce some more.

Plate up the Escalope, pour over a little of the reduction and add a few slices of lemon.

Tonight I had mine with seasoned potatoes and wilted spinach (I went a bit mad with it, I love spinach!!)

20-01-2008, 19:40	#1
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Saltimbocca Alla Michelle Tonight I thought I would give one of my favourite dishes a go - Saltimbocca. Ingredients Veal Escalopes Prosciutto Sage leaves Flour Salt & Pepper Butter Olive Oil Juice of half a lemon Half a lemon sliced Stock Marsala wine (or any dry white wine you have) Place the Escalopes inside cling flim or parchment and bash them out thin. Put a slice of Prosciutto and 2 sage leaves on each Escalope and bash out again gently so the ham sticks to the veal. Put a skewer through the Escalopes to secure them and then dust each side of the Escalopes with seasoned flour. Melt olive oil and butter in a frying pan and fry the Escalope (ham side down) for 2 minutes, then turn it over and fry for another 2 minutes. Take the Escalopes out of the pan and keep warm. Pour the wine into the pan and allow to reduce a little. Then add the stock and lemon juice and reduce some more. Plate up the Escalope, pour over a little of the reduction and add a few slices of lemon. Tonight I had mine with seasoned potatoes and wilted spinach (I went a bit mad with it, I love spinach!!) __________________ well, not to put a too fine point to it, he was discovered.. in the lounge