Name: Lemon saltimbocca with green beans
Yield: 4
Ingredients: 8 veal escalopes (about 100gm each); 2 tbsp coarsely chopped sage, plus about 16 extra leaves; 20 gm parmesan, finely grated; 8 thin slices prosciutto; 80 gm butter, coarsely chopped; 3 garlic cloves, thinly sliced; 2 tbsp baby capers in vinegar, rinsed; 150 ml white wine; Juice and finely grated rind of 1 lemon; 300 gm green beans, steamed

This classic dish never gets old. If you can’t find veal, use chicken instead.

Ingredients

8 veal escalopes (about 100gm each)

2 tbsp coarsely chopped sage, plus about 16 extra leaves

20 gm parmesan, finely grated

8 thin slices prosciutto

80 gm butter, coarsely chopped

3 garlic cloves, thinly sliced

2 tbsp baby capers in vinegar, rinsed

150 ml white wine

Juice and finely grated rind of 1 lemon

300 gm green beans, steamed

Method

Main

1.Pound veal escalopes between 2 sheets of baking paper until about 4mm thick. Scatter both sides with sage and parmesan, pressing to stick, then wrap each in a slice of prosciutto.

2.Heat 20gm butter in a large frying pan over high heat until foaming (30 seconds to 1 minute), add 4 veal escalopes and fry, turning once, until browned and cooked through (2-3 minutes each side). Keep warm. Wipe pan clean with paper towels, then repeat with another 20gm butter andremaining escalopes.

3.Heat remaining butter and garlic until butter is foaming (30 seconds to 1 minute). Add extra sage leaves and capers, deglaze pan with white wine, then add lemon juice and rind, drizzle sauce over veal and serve with steamed green beans.

Styling by Alice Storey

Styling by Emma Knowles