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Veal saltimbocca with crunchy baked potatoes
Veal saltimbocca with crunchy baked potatoes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and classic Italian dish, perfect for any night of the week!
Ingredients:
  • 800g baby red delight potatoes, quartered
  • 36.40 gm extra virgin olive oil
  • 4 x 110g veal schnitzels, uncrumbed
  • 4 fresh sage sprigs
  • 4 slices prosciutto
  • 50g butter
  • 8 fresh sage leaves, extra
  • 165.00 gm dry white wine
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare a baking tray by lining it with baking paper.
  • Place the potato on a tray and generously drizzle it with 1 tablespoon of oil. Season it with salt and pepper, then toss everything together to ensure the seasonings are evenly distributed. Bake in the oven for 25 to 30 minutes until the potato is golden brown and tender.
  • Place veal schnitzels on a cutting board and top each with a fresh sprig of sage. Wrap a slice of prosciutto around each schnitzel to enclose the sage, securing with a toothpick.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add the veal and cook until golden on both sides, about 1 minute per side. Next, add butter and extra sage leaves and cook until the butter has melted. Then, pour in the wine and simmer for 2 minutes until the liquid reduces slightly.
  • Dispose of toothpicks from veal and present alongside potatoes and delectable pan juices.

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