Veal escalope with prosciutto
15 servings
40 minutes
Veal escalope with prosciutto is an elegant dish of European cuisine inspired by Italian traditions. Tender veal wrapped in aromatic prosciutto and complemented by fresh sage leaves reveals a harmony of flavors. A light breading adds airiness to the texture, while frying in a mixture of olive and butter makes the meat juicy and rich. The finishing touch is white dry wine, transforming the sauce into a delicate gastronomic note with a slight acidity. This dish pairs perfectly with a light vegetable garnish or crispy bread, highlighting its sophistication. Veal escalope with prosciutto is the choice for connoisseurs of refined cuisine and those seeking balance between simplicity and elegance on the plate.
1
Place a slice of prosciutto and 2 sage leaves on each escalope.
- Veal escalope: 12 pieces
- Prosciutto: 12 pieces
- Sage leaves: 24 pieces
2
In a shallow bowl, combine flour with salt and pepper, mixing thoroughly.
- Wheat flour: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Fold the meat in half and lightly coat it with flour.
- Veal escalope: 12 pieces
- Wheat flour: pinch
4
Heat olive oil together with butter over high heat.
- Olive oil: 100 ml
- Unsalted butter: 80 g
5
Sear the meat on both sides for two minutes and place it on a plate.
- Veal escalope: 12 pieces
6
Then pour wine into the pan, stirring constantly until the alcohol evaporates. Then drizzle this sauce over the meat.
- Dry white wine: 125 ml