Veal Saltimbocca

Ingredients serves 6

6 pieces Veal schnitzel steaks

6 sage leaves

6 very thin (almost shaved) prosciutto slices

50 g (¼ cup) plain flour

2 tablespoon olive oil

20 g butter

Salt and pepper

1 garlic clove, chopped

1 tablespoon chopped flat-leaf parsley

2 tablespoon stock

splash of dry white wine

What to do

Beat the steaks with the flat side of a meat mallet to an even thickness. Place a sage leaf on each then press a piece of prosciutto onto the steak, folding over any excess prosciutto.

Lightly dust the steaks with flour.

Heat the olive oil and butter in a heavy-based frying pan and add the steaks. Sauté quickly on one side until light golden – the heat should just kiss the meat.

Sprinkle pepper, garlic and parsley before turning over and adding the stock and wine. Cook for another few minutes.

Transfer to serving plates and spoon over the foaming sauce. Serve With Fennel and Orange Salad

Fennel, Rocket and Orange Salad

Ingredients Serves 4 to 6

I fennel Bulb sliced thinly

2 oranges peeled and sliced thinly into rounds

2 handfuls of baby spinach or rocket.

Few parsley sprigs washed and picked

1 tablespoon Olive Oil

2 teaspoon red wine vinegar

Pinch of salt

What to do

On a large plate or platter arrange fennel and orange and scatter with spinach or rocket and parsley, dress with olive oil and red wine vinegar and a pinch of salt.

Recipe by Julie Tripicchio