| Servings | serves |
Ingredients
- 500 grams Veal Loin sliced into 4 escalopes
- 20 Sage Leaves
- 4 slices Prosciutto
- Plain Flour for dusting
- 2 tablespoons Olive Oil
- 1 Garlic Clove thinly sliced
- 2 tablespoons Capers, Baby rinsed and drained
- 40 grams Unsalted Butter
- 1 punnet Cherry Tomatoes
- 1/4 cup White Wine
- Handful Baby Spinach
- Lemon sliced, to serve
- Extra Virgin Olive Oil for drizzling
Ingredients
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Instructions
- Place veal slices between two sheets of cling wrap and carefully pound with meat mallet to about 8 mm thick.
- Press 2 sage leaves onto each veal piece. Lay prosciutto slices onto a clean work surface and place veal, sage-side down onto each slice of prosciutto (ensuring the sage is wrapped under prosciutto).
- Place flour in a shallow dish and season with salt and pepper. Add wrapped veal pieces to the flour and toss to coat, shaking off any excess.
- Heat oil in a large frying pan over medium-high heat. Add veal to the pan, sage- side down, then add the garlic, capers and butter. Once the butter is foaming add the cherry tomatoes and turn the veal over to cook for a further minute. Add remaining sage to the pan and cook for a further 2-3 minutes until cherry tomatoes start to soften. Remove veal from the pan, set aside and keep warm.
- Add white wine to the pan. Using a fork, carefully squash half the tomatoes into the sauce. Add the spinach and cook until just wilted. Season to taste.
- Spoon sauce with the squashed tomatoes onto serving plate, top with saltimbocca veal and drizzle with extra virgin olive oil. Serve with lemon cheeks.
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