6 beef escalopes (50g each)
6 slices of prosciutto (70g)
6 sprigs of sage
3 tablespoons of butter
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of dry white wine (60ml)
6 beef escalopes (50g each)
6 slices of prosciutto (70g)
6 sprigs of sage
3 tablespoons of butter
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of dry white wine (60ml)
Use a meat pounder to flatten the beef escalopes until they're thin
With a knife, remove any excess fat and trim them all to be the same size
Place a slice of prosciutto and a sprig of sage on top of each escalope
Secure with toothpicks, leaving the escalopes open
In a large skillet, melt the butter over high heat
Distribute the escalopes, side by side, and cook until golden brown (approximately 1 minute per side)
Season with salt and black pepper, drizzle with wine, and let it reduce slightly (approximately 1 minute)
Transfer to a serving dish and serve immediately
206 calories per serving
A fruity and medium-bodied red wine, similar to Italian Chianti Colli Senese Le Calcinaie 96 ($18) and Vernaiolo 97 from Rocca delle Macie ($12.50)
