Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.18 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For The Salsa Verde
- 3tablespoons flat-leaf parsley, finely chopped
- 1 lemon, grated zest and juice
- 2tablespoons capers, drained and rinsed, if in salt, and finely chopped
- 2 cloves garlic, crushed
- 2/3 cup olive oil
- 1/2teaspoons Dijon mustard
- 1 pinch sea salt
- 4 veal sirloin medallions, about 180 g each
- 8 slices Parma ham
- 12 sage leaves
- 1 pinch freshly ground black pepper
- 2tablespoons unsalted butter
- 1 dash olive oil
Description
A typical Italian dish, this is traditionally served with salsa verde – a simple sauce that goes well with meat, fish, and vegetables. Try experimenting with different herbs.
Method
Step 1 of 3
Place the veal between two sheets of cling film and flatten slightly using a rolling pin or mallet. Remove from the cling film and set aside. Spread out two slices of ham on a plate and top with three sage leaves. Place the veal on top of the sage leaves and season with pepper. Wrap the ham around the veal and repeat with each medallion.
Step 2 of 3
Meanwhile, for the salsa verde, place the parsley, lemon zest, capers, and garlic in a bowl. Add the lemon juice, oil, and mustard. Toss well to coat, and taste and adjust the seasoning, if needed.
Step 3 of 3
Heat the butter in a large frying pan. Add the veal, when the butter starts to foam, and fry until golden on both sides. Add the oil, if required. Leave the veal to rest for 2 minutes and serve with the salsa verde.
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