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Veal saltimbocca with lemon & garlic crumbs
Veal saltimbocca with lemon & garlic crumbs
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 70g breadcrumbs
  • 9.20 gm olive oil
  • 1 garlic clove, finely chopped
  • 1 tsp finely grated lemon rind
  • 20.00 ml pitted black olives, finely chopped
  • 8 prosciutto slices
  • 8 large fresh sage leaves
  • 4 veal schnitzels, Heart Smart, cut in half crossways
  • Salt & freshly ground pepper
  • 2 bunches asparagus, trimmed
  • Steamed chat potatoes, to serve
Instructions:
  • Preheat your oven to 180°C and spread the breadcrumbs on a baking tray. Toast in the oven for 8-10 minutes, until golden brown. Transfer the toasted breadcrumbs to a bowl.
  • In a frying pan, warm half of the oil over medium heat. Sauté the garlic, stirring, for 30 seconds until fragrant. Remove from heat, then mix in lemon and olives. Combine with breadcrumbs, ensuring an even mix. Set aside.
  • Lay prosciutto slices flat, top each with a sage leaf, and place a piece of veal in the center. Season with salt and pepper. Fold the prosciutto over the veal. Heat oil in a large frying pan over medium-high heat. Cook veal in batches for about 1 1/2 minutes per side until golden brown.
  • Cook asparagus in boiling water until just tender, drain, then sprinkle with breadcrumbs. Serve with veal and steamed chat potatoes.

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