Lemon Saltimbocca With Green Beans
This classic Italian saltimbocca is easy to make. If you can't find veal, use chicken instead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Meat tenderizer
- Rolling pin
- Parchment paper
- Kitchen scale
- Stove
- Skillet
- Spatula
- Tongs
- Paper towel
- Chef's knife
- Cutting board
- Microplane
- Saucepan
- Steamer basket
- Colander
- Serving platter
- Plate
Ingredients
- 8 veal escalopes (about 100gm each)
- 2 tbsp coarsely chopped sage, plus about 16 extra leaves
- 20 gm parmesan, finely grated
- 8 thin slices prosciutto
- 80 gm butter, coarsely chopped
- 3 garlic cloves, thinly sliced
- 2 tbsp baby capers in vinegar, rinsed
- 150 ml white wine
- Juice and finely grated rind of 1 lemon
- 300 gm green beans, steamed
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