Escalopes of veal with parma ham and marsala

Diana Henry / 31 December 2015

This makes a quick and satisfying supper. You can use pork escalopes, if you prefer.

Preparation time

5 minutes

Cooking time

15 minutes

Serves

2



Ingredients

  • 2 veal escalopes, each weighing 175g*
  • 2 sage leaves
  • About ½ tbsp plain flour (with salt and pepper added to it)
  • 2 tsp olive oil
  • 15g unsalted butter
  • 200ml dry marsala

*If you’re not keen on veal you can use escalopes of pork for this.

Method

Put each escalope between pieces of greaseproof paper and, using a rolling-pin, bash to a thickness of 5mm (¼in). Season.

Wrap two slices of ham round each escalope and lay a sage leaf on top. Dust the escalopes on both sides with flour.

Heat the oil and butter in a large frying pan. Cook the veal on a medium heat for two minutes on each side, (if you’re using pork for three and a half minutes on each side) until golden and cooked through.

Remove and keep warm (just put them on a warm plate and cover with foil). Add the marsala to the pan, bring to the boil and let it bubble over a high heat until thickened and reduced by half. Taste for seasoning.

Plate the escalopes and spoon on the sauce. Serve immediately with sauté potatoes and green beans.

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