Veal wrapped in Parma ham

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 10
Servings 4
Time 15 minutes


  • 250
    red wine
  • 1
    clove garlic, crushed
  • 15
    each, butter and olive oil
  • prepared couscous, to serve
  • 400
    (1 can) chopped tomatoes
  • fresh sage leaves
  • 35
    Marsala sweet wine
  • 8
    (or more) slices Parma ham
  • 50
    freshly chopped basil or parsley
  • 500
    veal fillet


15 minutes
Cut the meat into 2 cm-thick pieces, then beat with a mallet to flatten.
Wrap a slice of Parma ham around each piece of veal and top with a fresh sage leaf. Secure with a toothpick.
Heat the butter and oil in a heavy-based pan over a medium heat.
When bubbling, put the veal into the pan, leaf side down.
Fry for two minutes, turn and fry the other side for two minutes.
Remove from the pan and keep warm. Remove toothpicks.
Add the garlic, red wine, Marsala and tomatoes to the pan and bring to the boil.
Boil for five minutes, then season with salt and plenty of freshly ground black pepper.
To serve, stir chopped basil or parsley into hot couscous. Serve the veal and sauce on a bed of couscous with seasonal veggies.

Read more on: beef  |  shallow-fry

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