Veal saltimbocca

INGREDIENTS

4 x 150g veal loin steaks

sea salt and freshly ground black pepper

8 sage leaves

8 slices prosciutto

olive oil, for drizzling

METHOD

Place the veal steaks between two sheets of baking paper and using a meat mallet flatten out to approximately 5 mm thick.

Season the veal with salt and pepper. Place two sage leaves on each steak, cover with two slices of prosciutto and wrap them around, tucking the ends underneath.

Preheat a large frying pan over medium–high heat. Drizzle the wrapped veal with oil and cook, sage-side down first, for 2 minutes on each side or until the prosciutto is crisp and golden-brown and the veal is cooked through.

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