Luana Belmondo’s recipe

For 4 people

• 4 veal escalopes
• 4 thin slices of raw, smoked or cured ham (ideally speck, pancetta or prosciutto)
• ½ glass of dry white wine
• Sage leaves
• flour
• olive oil
• butter
• salt
• freshly ground pepper

Preparation

Between two sheets of baking paper, flatten the veal cutlets (if necessary using a rolling pin), as thinly as possible. Cut them in 2 or 4, depending on the desired portion, lightly pepper.

On each slice, place a slice of ham and a nice sage leaf. Insert a toothpick horizontally, pricking the three elements, so that they do not come apart during cooking.

Dredge the meat in flour and shake gently to remove the excess. In a pan, melt a good knob of butter and a drizzle of olive oil, then cook the escalopes on each side. Once a small crust forms, deglaze with white wine.

Cover and cook for a few more minutes. Serve with potatoes or green vegetables sautéed in olive oil, garlic and rosemary.