Saltimbocca alla Romana

Ingredients

• 8 thin veal escalopes, about 80 g each
• 8 slices Parma ham
• 16 large sage leaves
• 2 tbsp butter
• 1 tbsp olive oil
• 150 ml dry white wine
• 100 ml veal stock
• 1 tbsp butter (to finish)
• Salt and black pepper

Method

1. 1Place a slice of Parma ham and two sage leaves on each escalope. Secure with a cocktail stick. Season lightly with pepper (the ham is already salty).
2. 2Heat butter and olive oil in a large frying pan. Cook the escalopes ham-side down for 2 minutes until the ham is crisp. Flip and cook for 1 more minute. Transfer to a warm plate.
3. 3Pour the wine into the pan and scrape up the browned bits. Reduce by half. Add the stock and reduce for 2 more minutes. Finish with butter.
4. 4Pour the sauce over the meat. Serve immediately with lemon asparagus or a simple green salad.