Name: Veal escalopes with sage, ham and mushroom marsala
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 700 gram veal loin, cut into 10mm thick slices (3-4 slices per person); 16 slice smoked ham (about 5cm x 4cm pieces); 16 sage leaves; flour, for dusting; 100 gram butter, plus 40g extra for mushrooms; 4 tablespoon olive oil; 300 gram sliced mixed mushrooms (i used button and oyster mushrooms); 200 millilitre dry marsala wine; juice 1 lemon; 200 gram mascarpone

Veal escalopes with sage, ham and mushroom marsala

This is an Italian classic with a slight modern twist. As an alternative to the veal, try using pork loin or chicken breast, tenderising it as for the veal.

Ingredients

700 gram veal loin, cut into 10mm thick slices (3-4 slices per person)

16 slice smoked ham (about 5cm x 4cm pieces)

16 sage leaves

flour, for dusting

100 gram butter, plus 40g extra for mushrooms

4 tablespoon olive oil

300 gram sliced mixed mushrooms (i used button and oyster mushrooms)

200 millilitre dry marsala wine

juice 1 lemon

200 gram mascarpone

Method

1.Place 2 veal slices on a lightly oiled chopping board. Cover with plastic wrap, then tenderise with a meat tenderiser (or bash it with the base of a small frying pan) until the meat is half the thickness. Repeat with the remaining veal.

2.Put a slice of ham on each veal escalope, then a sage leaf. Secure in place with a toothpick (insert it through the meat twice horizontally, as you would a dressmaking pin). Toss the escalopes in flour, then shake off excess.

3.Heat half the butter with 2 Tbsp olive oil in a large non-stick frying pan until butter is sizzling. Season the escalopes with salt and pepper, then fry gently for 1-2 minutes on each side. You’ll need to do this in batches, adding remaining butter and oil as required. Set aside as they are done.

4.Add the 40g butter to the pan, let it sizzle for 1 minute, then toss in the mushrooms and cook for 3-4 minutes or until well cooked. Add marsala, simmer for 5 minutes, then add the lemon juice. Season to taste. Fold in the mascarpone, then put veal escalopes back in the pan to reheat.

5.To serve, place the veal escalopes on warmed serving plates. Reduce the sauce over heat until thick. Spoon over the escalopes and serve.

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