Veal was on special, and the sage next door was abundant, so I thought I would try my hand at some Veal Saltimbocca: veal 'jump-in-the-mouth!!! Veal production is Australia is governed by strict rules, and all animals must be looked after very well.Veal Saltimbocca serves 4
- 4 pieces of veal, about 150g each. So 600g ish or you may like more
- 8 thin slices prosciutto
- fresh sage leaves (8!!)
- 4 tbspn olive oil
- 4 tbspn butter
- 1/2 lemon
- about 1 cup white wine or chicken stock
- salt and pepper
I put each veal slice between some cling-wrap and lightly 'bashed' it with a meat mallet thingy, just to make it a little thinner. Season well with salt and pepper. Lay 2 pieces of the prosciutto on the veal, and 2 sage leaves and fold in half, enclosing the prosciutto.
Heat half the oil and butter in a pan over a medium heat. Place the veal in and cook for 3 - 4 minutes on one side then turn over and cook for another 2-3 minutes. Add the remaining oil and butter as needed. Remove from the pan, cover and keep warm. It may still be a tad pink inside, but it will continue to cook as it rests.
Add the wine or stock to the pan and scrape all the bits from the bottom of the pan. Add the juice of the half lemon and cook over a low heat till slightly reduced and thickened, stirring occasionally.
To serve, place one of the veal parcels on a plate and drizzle over the sauce. I was too impatient to wait for the sauce to reduce. I had some snappy broccolini and mashed potato. The veal is quite salty, so no more salt in the potatoes is necessary.
I made two and put one in the fridge for the next day. MrsDrWho said I would eat it, I said not, but it called to me. It called my name till I had to slice it up and then savour each bite-sized piece.