I can usually find something on a menu these days that's fish and veggies, or steak and chips (I can eat the odd chip).
But it was when I was having lunch with my family at Carluccio's, that I ate Veal Saltimbocca.
And it was INCREDIBLE.
I can't promise that it's the same recipe (it probably isn't), but it does bring back memories of that lovely lunch. Beautiful.
Veal Saltimbocca with Prosciutto and Butter Sage Sauce
2 veal escalopes (about 240g total weight)
4 slices Prosciutto
6-7 sage leaves
2-3 tbsp butter
1 small clove garlic
splash of white wine
Salt, to taste
First, take the veal escalopes and wrap them with the Prosciutto, tucking the sage leaves underneath as you go - tuck in 2 leaves per escalope. You'll probably need two Prosciutto slices per piece of veal.
Heat the butter in a frying pan and gently lower in the Prosciutto-wrapped veal. Cook for 5-7 minutes, until the veal is cooked through and the Prosciutto is golden and crisp. Once it's fully cooked, lift it out and put on a plate.
Peel and chop the garlic clove and add it to the hot butter still in the pan. Chop the remaining sage leaves and drop them into the butter. Add a tiny splash of white wine, if you have some handy, and increase the heat. Add a pinch of salt to taste and then serve the veal escalopes with the buttery, sage sauce.