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Veal saltimbocca
Veal saltimbocca
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and delicious Italian classic ready in 15 minutes.
Ingredients:
  • 16 fresh sage leaves
  • 6 thin slices pancetta
  • 40.00 ml plain flour
  • 8 (about 600g) veal scallopini
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 ml balsamic vinegar
  • 80ml (1/3 cup) white wine
  • Cooked polenta, to serve
  • Rocket leaves, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, warm 2 tablespoons of oil. Cook the sage, turning occasionally, for about 1 minute until crispy. Transfer the sage to a plate using tongs.
  • Cook pancetta in pan until it turns crispy, about 2-3 minutes. Remove pancetta from pan using tongs and set aside on a plate, keeping the flavorful oil in the pan.
  • Spread a layer of flour on a plate. Dredge the veal in the flour, shaking off any excess. Cook the veal in the reserved oil in batches, 1-2 minutes per side until golden brown. Transfer the veal to a plate to keep warm. In the same pan, add wine, vinegar, and remaining oil. Simmer and stir occasionally for 5 minutes or until reduced by half.
  • Spoon polenta onto plates. Place veal on top and generously drizzle with pan juices. Sprinkle with torn pancetta and sage, then finish with a handful of fresh rocket.

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