Italian Veal Saltimbocca

This is a good looking dish its very important that your eyes get something as well as your taste buds and this is one of those dishes easy to make spectacular to eat...Saltimbocca ORIGIN Italian, literally ‘leap into the mouth.’

So

veal cut to palm size pieces bash with a mallet between greaseproof paper till thin but no too thin

Then

season salt pepper to taste dust with plain flour and fry medium heat in olive oil when hot splash in some good dry white wine and burn off alcohol when browned

remove from pan(keep the pan juices) cover with a thin slice of great prosciutto try and get the naturally cured type as the latter is too salty place in a baking dish with some of the pan juices sprinkle fresh sage leaves on top drizzle with olive oil

bake 180c for 40 minutes till tender

Serve with a crisp salad (recipe to come)

Bon Apetite