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Veal Saltimbocca
Course Main Dish
Servings
serves
Ingredients
Course Main Dish
Servings
serves
Ingredients
Instructions
  1. Place veal slices between two sheets of cling wrap and carefully pound with meat mallet to about 8 mm thick.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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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