This Roman classic is so delicious it will “Jump in Your Mouth”. Meat covered in ham, butter, wine and seasoned with sage.
- Thinly sliced veal fillets
- Italian prosciutto or serrano ham
- White wine
Lay the meat on a board with a greaseproof paper on top and roll it out to quickly tenderise it.
Grab the ham slices and wrap several slices around the meat laying a sage leave in between the meat and the ham.
In a frying pan, melt a generous dollop of butter together with olive oil. Once melted and bubbling away, Grab the meat and lay it on the pan, cook for 2 minutes and flip, spooning the butter sauce over the meat as it cooks.
After your first flip, pour a splash of white wine and cook the other side of the fillet.
Just before it’s ready, season with a bit of sage and transfer to a plate. Finally squeeze some fresh lemon over the meat before eating. Enjoy!