Veal Saltimbocca

(pic: bbcgoodfood)

Ingredients :

800 gr boned veal loin
salt and pepper
quarter bunch sage, leaves picked
12 slices provolone cheese
12 slice prosciutto
extra virgin olive oil, for pan-frying
50 gr butter
1 lemon, cut into quarters
rocket leaves, to serve



How To Make :

1. Preheat the oven to 120 Celcius Degrees.

2. Trim any fat or sinew from the outside of the veal loin, then cut the loin into six pieces and place on a chopping board. Beat the veal with a meat mallet until each piece is approximately 5 mm thick. Season the veal and place the sage leaves on top. Sandwich each piece of veal between two slices of provolone cheese, then wrap in a slice of prosciutto.

3. Heat a little oil i a large non-stick frying pan. Working in batches, add the wrapped veal to the pan and cook over high heat for 1-2 minutes or until the prosciutto is crispy, then turn over and cook for a further 1 minute, then squeeze some lemon juice over the veal. Keep warm in the oven while you cook the rest.

4. To serve, arrange some rocket on warmed plates. Place the veal alongside the rocket and spoon a little of the butter from the pan over the top. Serve immediately.

*Serve 6
(Source : When I Get Home by Matt Moran)