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Milan gastronomy
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| ESCALOPES OF VEAL AL PROSCUITTO - Small escalopes of veal with cured ham. |
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An harmonious encounter between the generosity of Italian cured ham (Parma, San Daniele, etc.) and the tenderness of veal. A marriage of finesse. |
INGREDIENTS: |
For 4 persons:
200 g of veal filet
60 g – cured ham
1 heart of lettuce
25 g - Butter
3 soupspoons of olive oil
2 soup spoons of lemon juice |
DEVARATION: |
Cut the veal filet into thin slices. Flatten these small escalopes with a tenderiser.
Cover each one with a finely cut slice of ham.
Season the other side with salt and pepper.
Using your Lagostina sauté pan, melt the butter. When it is hot, add the escalopes and leave them in the base with the ham side down. Let them cook over a low flame for a few minutes then turn them and continue to cook for several more minutes.
During this, season the lettuce with olive oil, lemon juice and salt. Place the lettuce leaves on the plates.
Remove the veal from the pan and throw away the remaining butter.
Deglaze the pan with three soup spoons of water. Scrape the base of the pan with a wooden spoon to recover all the meat juices. Reduce this sauce and pour it, whilst hot, onto the escalopes placed alongside the salad.
How to make this recipe even more special?
The escalopes can be accompanied by a risotto, the classic emblem of Milan, the capital of saffron rice and Risotto alla Milanese. You can also deglaze the sauce using Marsala or white wine to vary the taste of this delicious dish. |
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