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Veal saltimbocca
Veal saltimbocca
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Enhance your dish with flavorful bacon.
Ingredients:
  • 8 rashers middle bacon
  • 125.00 ml fresh sage leaves
  • 8 (80g each) veal schnitzels (uncrumbed)
  • 40g butter
  • 86.63 gm lemon juice
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • Prepare the bacon by removing the eye piece from each rasher and freeze for later use. Remove and discard the rind from the tail pieces of bacon. On a flat work surface, layer 1 piece of bacon followed by 2 sage leaves and 1 piece of veal. Fold in the 2 short sides of the veal and bacon to form a rectangle, securing it with toothpicks. Repeat this process with the remaining bacon, sage leaves, veal, and toothpicks.
  • Heat half the butter in a large frying pan over high heat until melted. Cook veal in two batches for 2 minutes on each side or until just cooked through. Transfer veal to a plate and cover to keep warm.
  • Chop the rest of the sage leaves. Melt the leftover butter in a pan and sauté garlic for 1 minute. Add lemon juice and sage, cook until slightly thickened. Serve veal with mashed potatoes, beans, and drizzle with sage sauce.

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