I was excited to see that Rhys and his team at Churchill Meats sell veal scalopinne – thin slices of tender, juicy milk-fed veal. I immediately thought of our favourite meals using this meat – veal Marsala, panfried with mushrooms or panfried with a tomato, caper and olive mix and of course saltimbocca. It’s very quick and easy. For a traditional Roman saltimbocca, leave the mozzarella out of this recipe.
- Slices of veal scaloppini, cut each in half, allowing 2-3 half slices per person
- Slices of prosciutto, cut in half if slices are long
- Slices of fresh mozzarella
- Fresh sage leaves
- Seasoned flour for dusting
- Olive oil
- White wine
Place a piece of prosciutto on each piece of veal. Then add a slice of mozzarella and one or two fresh sage leaves.
Roll diagonally as you would when making an asparagus roll. Secure with a toothpick.
Dust each roll with flour. Heat some olive oil and a little butter in a frying pan. When it’s hot and starts to sizzle add the veal rolls. Brown each side till golden – about two minutes on each side. Remove and keep warm.
Deglaze the pan with a glass or two of white wine scrapping any bits from the bottom. Pour the sauce over the veal and serve at once.