This classic dish never gets old. If you can't find veal, use chicken instead.
- 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
- 1Pound 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.
- 2Heat 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.
- 3Heat 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.