Saltimbocca

Ingredients

• 4 veal escalopes, 120g each, pounded thin
• 8 fresh sage leaves, whole
• 8 slices Speck Alto Adige DOP, thinly sliced
• 40g unsalted butter, cold, diced
• 60ml dry white wine, Pinot Grigio
• 60ml veal or chicken stock
• 2 tbsp extra-virgin olive oil
• Coarse sea salt
• Tellicherry black pepper
• Lemon, 1, for garnish

Method

1. 1
   Season veal escalopes on both sides with salt and Tellicherry pepper.
2. 2
   Lay 2 sage leaves and 2 Speck slices on each escalope; fold in half and secure with a toothpick.
3. 3
   Heat oil and half the butter in a large skillet over medium-high heat; pan-fry saltimbocca 2 minutes per side until Speck crisps and veal is pale, working in two batches.
4. 4
   Transfer to a warm plate; deglaze pan with white wine, scraping browned bits, then add stock.
5. 5
   Simmer 3 minutes to reduce by one-third; whisk in remaining cold butter off heat to emulsify.
6. 6
   Return saltimbocca to pan, coat gently, and plate immediately with pan sauce spooned over.
7. 7
   Garnish with lemon wedges and serve at once.