Saltimbocca

Ingredients

• veal cutlet,thinly sliced120g
• fresh sage leaf1 piece
• prosciutto1 slice
• olive oil1 tbsp
• unsalted butter10g
• dry white wine50ml
• saltTo taste
• black pepperTo taste
• toothpick1 piece

Instructions

1. 1

   Step 1

   Place one thin slice of veal on a clean surface and season lightly with salt and pepper.

2. 2

   Step 2

   Lay one fresh sage leaf on top of the veal slice and secure it with a slice of prosciutto using a toothpick.

3. 3

   Step 3

   Heat a tablespoon of olive oil and a small knob of butter in a skillet over medium heat.

4. 4

   Step 4

   Add the veal roll-up to the skillet and cook for about 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Step 5

   Remove the veal from the pan and keep warm.

6. 6

   Step 6

   Deglaze the pan with 50ml of dry white wine, scraping up any browned bits.

7. 7

   Step 7

   Simmer the sauce for 2 minutes until slightly reduced, then pour it over the veal.

8. 8

   Step 8

   Serve immediately garnished with extra sage if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Saltimbocca can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.