(Main Course - serves 4)
Ingredients
12 very thin veal steaks (approx. 350 g / 12 oz)
1 tsp table salt
freshly ground pepper
15 g / ½ oz softened LURPAK Slightly Salted Butter
2 tbsp fresh basil leaves, coarsely chopped
2 tsp lime peel, finely chopped
2 tbsp Parmesan cheese, grated
6 slices air-dried ham, e.g. Parma (approx. 70 g / 3 oz)
25 g / 1 oz LURPAK Slightly Salted Butter
150 ml / 1/3 pt dry white wine or apple juice
Accompaniments
300 g / 11 oz dried pasta, e.g. Fettuccine
300 g / 11 oz green lettuce
50 g / 2 oz Parmesan cheese, grated
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Instructions
Flatten the veal slices with the heel of the hand to a thickness of approx. 2 mm / 1/8 inch. Sprinkle with salt and pepper. Stir together butter, basil, lime peel and Parmesan cheese. Spread the mixture over the meat. Halve the ham slices and place a halved slice on each piece of meat. Fold the meat slices once and close with skewers or toothpicks.
Melt half of the butter in a pan until golden. Fry the 6 meat pieces at strong heat for approx. 2 min. Turn them now and then. Remove the golden Saltimboccas from the pan and keep them warm. Fry the rest of the meat in the rest of the butter.
Pour the white wine in the pan. Reduce at strong heat until it begins to thicken. Add the gravy from the meat. Season the white wine stock.
Serving: Remove the skewers and serve the meat with white wine stock, Fettuccine and green garden lettuce. Sprinkle the pasta with Parmesan cheese.
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