Veal Saltimbocca Recipe
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