INGREDIENT
4 veal schnitzels (about
125g/4½oz each)
4 large, thin slices of Parma ham or another kind of air-cured ham
4–12 grilled slices of eggplant, marinated in oil (from the jar), drained
12 sage leaves
60g (2oz) butter
75ml (2½oz) white wine salt and freshly ground black pepper
½ organic lemon, cut into slices, to taste
Method
- To make 12 small schnitzels, place each schnitzel between two pieces of parchment paper. Using a rolling pin, pound them flat until they are just 3mm (1⁄8in) thick. Peel away the paper and cut each schnitzel into three pieces. Remove the fat from the Parma ham. Cut each slice of ham into three pieces. The aubergine slices can be left whole or cut into two or three pieces, depending on their size. Place one piece of ham, one slice of aubergine, and one sage leaf on each piece of veal. Lay a piece of parchment paper on top of each and pound them very gently to press everything into the meat. Peel off the parchment paper carefully. If desired, use toothpicks to keep the ham, aubergine, and sage together.
- Melt the butter in a frying pan. Put a few schnitzels in the pan and brown over a medium heat for about 2 minutes. Turn the schnitzels and brown the other side for 1–2 minutes. Transfer the schnitzels to a plate and keep warm. Repeat with the remaining saltimbocca.
- Add the wine to the frying pan and bring to the boil while stirring to deglaze the pan. Check the sauce for seasoning (you probably won’t need to add salt since Parma ham is quite salty).
- Arrange the saltimbocca on a pre-warmed platter or individual plates, spoon over the sauce, and garnish to taste with slices of lemon. TIP In summer, this goes well with a vegetable side dish of aubergine and shallots. Slice 1 aubergine into rounds. Fry in a large lidded frying pan with 2 tablespoons of olive oil for 3–5 minutes, turning often. Add 50g (1¾oz) of very small shallots and continue frying, stirring constantly. Add 50ml (2fl oz) of white wine and season with salt and pepper. Cover and simmer over a low heat for 10–15 minutes.
TIP
In summer, this goes well with a vegetable side dish of aubergine and shallots. Slice 1 aubergine into rounds. Fry in a large lidded frying pan with 2 tablespoons of olive oil for 3–5 minutes, turning often. Add 50g (1¾oz) of very small shallots and continue frying, stirring constantly. Add 50ml (2fl oz) of white wine and season with salt and pepper. Cover and simmer over a low heat for 10–15 minutes.