Serves 4. Double this recipe and use leftovers in sandwiches tomorrow. Cook in stages so as not to crowd the pan. You may substitute pork for veal. Adapted from “Cooking From Above: Italian,” by Laura Zavan (Hamlyn).
Ingredients
4 veal escalopes, about 5-6 ounces each, pounded flat (you can ask your butcher to do this for you)
4 thin slices Parma ham or prosciutto
8 sage leaves
2 tablespoons olive oil
4 tablespoons butter
4 cups dry white wine or water
Pinch of salt
Directions
Place 1/2 slice ham and 1 sage leaf on each escalope and secure with a toothpick.
Heat 1 tablespoon oil and 1 1/2 tablespoons butter over medium- high heat. Cook the veal, first on the ham side then on the other side (about 5 minutes total). Remove and keep warm. Add oil and butter to pan if needed and cook remaining veal. Keep warm while you make the sauce.
Pour the wine or water into the skillet, scraping up the browned bits on the base. Let boil until reduced by half, then add 1 tablespoon of the remaining butter and a pinch of salt. Pour the sauce over the escalopes and serve with a salad of arugula or seasonal vegetables.
