Lemon saltimbocca with green beans

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

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2017

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