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Veal saltimbocca salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Tender veal topped with crispy bacon and fresh herbs is a delicious combination.
Ingredients:
  • 200g green beans, trimmed, halved
  • 75g butter
  • 36.40 gm extra virgin olive oil
  • 8 (50g each) veal scallopini
  • 2 middle bacon rashers, trimmed, roughly chopped
  • 40.00 ml drained capers, rinsed
  • 2 tsp finely grated lemon rind
  • 62.50 ml fresh sage leaves
  • 42.00 gm lemon juice
  • 80g mixed salad leaves
  • Crusty bread, to serve
Instructions:
  • Place the beans in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until they are bright green and tender. Drain the beans and then refresh them under cold water.
  • Heat 25g butter and 1 tablespoon oil in a large frying pan until melted over medium-high heat. Cook veal 2 minutes on each side until cooked through, then set aside on a plate. Add bacon to the pan and cook until crisp and golden, about 2 to 3 minutes. Transfer to a plate.
  • Lower the heat to medium and add the remaining butter and oil to the pan. Cook until the butter is foaming, about 2 to 3 minutes. Then, add the capers, lemon zest, and fresh sage. Cook for an additional 3 to 4 minutes until the capers and sage are crispy. Remove from heat and stir in the lemon juice. Season with salt and pepper.
  • Arrange salad leaves, beans, and bacon elegantly on a platter. Gently mix together. Layer with veal and generously drizzle with flavorful caper mixture. Serve promptly alongside crusty bread.

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