This recipe comes from one of the cooking books of LesTroisgros, “Les meilleures recettes familiales des Troisgros” Ed. Flamarion. “Les Troisgros” is a very famous and exclusive French family restaurant in Roxanne, near Lyon. http://www.troisgros.fr/english/index.php
This recipe is easy and very tasty. I served it with a potato and onion gratin. It felt like a classic bistro meal.
Preparation : 20 minutes
Cooking : 7 minutes
8 small veal scallops
100 gr butter or 6 tbsp of olive oil
16 fresh sage leaves
8 slices of raw ham
4 rosemary branches
4 tbsp of white wine
1 tbsp of worcestershire sauce
salt and white pepper
Melt down the butter in a pan until fizzy. Add the fresh sage leaves and the rosemary, fry for about 30 seconds. Remove them; keep warm the sage and throw the rosemary.
Fry the ham in the same perfumed butter for 2 minutes. Set the aside with the sage. Keep warm
In the same pan, fry the veal scallops a few minutes on each side. Lightly Salt and pepper.
Arrange the veal scallops on a serving dish, cover with the ham and the sage. Keep warm
Add the white wine in the pan, a spoon of water and the worcestershire sauce. Mix and reduce, add the lemon and spread the sauce on the veal scallops.