Italian cuisine · Meat & Kebab

Saltimbocca alla Sorrentina

Veal escalopes with sage, quickly pan-fried and baked with tomato sauce, mozzarella and basil.

Ingredients · for 4 servings

• 8 thin veal escalopes (approx. 700 g)
• 16 sage leaves
• 300 g mozzarella
• 400 g passata
• 1 clove garlic
• 1 bunch basil
• 60 g parmesan
• 2 tbsp flour
• 100 ml white wine
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Pound the veal escalopes thin between sheets of plastic wrap, season with salt and pepper, and lay two sage leaves on each; slice the mozzarella and drain it well.
2. For the sauce, heat 2 tbsp olive oil with the crushed garlic clove, add the passata and simmer uncovered for 10 min. until the sauce is thick, then salt it and stir in a few basil leaves.
3. Dust the escalopes lightly with flour and tap off the excess.
4. Heat the remaining olive oil in a large pan until very hot and fry the escalopes for just 1 min. per side until lightly browned; deglaze with the white wine and let it evaporate for 1 min.
5. Arrange the escalopes overlapping in a baking dish, cover with the tomato sauce, top with the mozzarella and sprinkle with grated parmesan.
6. Bake under the preheated top grill at 220 °C for 8–10 min. until the cheese shows golden spots, scatter with fresh basil and serve immediately.