Lemon saltimbocca with green beans

Name: Lemon saltimbocca with green beans
Yield: Serves 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 Italian saltimbocca is easy to make. If you can't find veal, use chicken instead.

Apr 27, 2017 2:00pm

By Alice Storey

Serves 4

Lemon saltimbocca with green beans

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.