Fast Recipes

Lemon saltimbocca with green beans

This classic Italian saltimbocca is easy to make. If you can't find veal, use chicken instead.

By Alice Storey
  • Serves 4
Lemon saltimbocca with green beans
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.