Escalopes of veal with parma ham and marsala

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.