Veal saltimbocca

Veal saltimbocca

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
4 x 150g veal loin steaks
sea salt and freshly ground black pepper
8 sage leaves
8 slices prosciutto
olive oil, for drizzling

Method

  1. Place the veal steaks between two sheets of baking paper and using a meat mallet flatten out to approximately 5 mm thick.
  2. Season the veal with salt and pepper. Place two sage leaves on each steak, cover with two slices of prosciutto and wrap them around, tucking the ends underneath.
  3. Preheat a large frying pan over medium–high heat. Drizzle the wrapped veal with oil and cook, sage-side down first, for 2 minutes on each side or until the prosciutto is crisp and golden-brown and the veal is cooked through.
Tags:
Great
Pub
Food
Rachael
Lane
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again