This recipe is from Episode 10 of Secret Meat Business
Lay the veal scaloppine out on your work surface.
Season lightly, then place on each a sage leaf and a slice of pancetta and flatten gently with a meat mallet or the back of a heavy knife.
Place the oil and garlic in a large, heavy-based frying pan and heat very gently.
Once the garlic starts to turn golden, remove the garlic from the pan.
Increase the heat to medium and add scaloppine to the pan, pancetta-side down.
Sear for 1 - 2 minutes on each side.
Transfer to a warm plate while you cook the remaining scaloppine.
Tip out any oil from the frying pan then add the wine and bubble vigorously until reduced by half.
Add the butter and chopped sage to the pan and simmer for a minute or two until the butter has melted to form a thick, shiny sauce.
Stir in the parsley and spoon over the saltimbocca.
Or add the scaloppini back to the pan for a minute or just spoon the sauce over the meat.
Serve with green beans.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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