Escalope of Veal Wrapped in Sage and Prosciutto di Parma

posted: 06/30/10

Take Home Chef, Episode 14: Laurie's Menu



  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • (4) 4 to 5 ounce/125 g veal cutlets
  • Salt and freshly ground black pepper
  • 4 thin slices prosciutto di Parma
  • 8 fresh sage leaves
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup dry white wine
  • 1/3 cup veal stock or chicken stock
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh flat leaf parsley


  1. To make the roasted pepper strips:
  2. Preheat the oven to 450?F/232?C. Place a cast iron pan or roasting pan in the oven for 10 minutes, or until very hot. Using oven mitts, remove the pan from the oven and place the bell peppers in the hot pan. Drizzle 2 tablespoons of olive oil over the peppers and turn them to coat in the oil.
  3. Using oven mitts, place the pan in the oven and roast the peppers for 20 minutes, turning the peppers over every 5 minutes, or until the skins are blackened and blistered on all sides.
  4. Using tongs, transfer the peppers to a bowl, and cover with plastic wrap. Allow the peppers to steam for 15 minutes. Remove the plastic wrap and allow the peppers to cool slightly.
  5. Peel the skin off of the peppers and remove the seeds. Cut the peppers into strips. Transfer the pepper strips to a bowl, and toss to combine. Season the peppers to taste with salt and pepper. Cover to keep warm.


  1. Place 2 sage leaves on top of each piece of veal. Wrap 1 slice of prosciutto around the center of each piece of veal, covering the sage. In a large hot fry pan, heat 1 tablespoon of oil over high heat. Add 2 pieces of veal to the pan and cook for 2 minutes, or until golden brown on the bottom. Turn and cook 1 minute longer for medium-rare. Transfer the veal to a warm plate. Repeat with the remaining 2 pieces of veal.
  2. Add the wine to the hot pan and simmer 1 minute, or until reduced by half. Add the stock, capers and parsley. Simmer 1 minute, or until reduced by half. Stir in the remaining 1 tablespoon of olive oil. Season the sauce to taste with salt and pepper. Divide the warm pepper strips among 4 plates. Place the veal over the peppers. Spoon the sauce over the veal and serve.
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