9 serves (appetisers)
Prep Time: 15 min
Cooking Time: 10 min
- 3 thin plain Cannings Free Range veal schnitzels (ask your Cannings butcher to cut them as thin as possible)
- 100g Italian San Danielle prosciutto
- Fresh sage leaves
- 30g of unsalted butter
- 1 tbsp of olive oil
- A dash of White wine
Put your veal schnitzel in between two pieces of cooking paper and pound them out gently with a meat hammer.
Cut each of the veal schnitzels into two even slices and do the same with the prosciutto, lay the prosciutto on top of the veal and on top of that, add a flat leaf of sage – use bigger ones so they cover most of the veal.
Weave a toothpick through the veal, prosciutto and sage to keep them all together.
In a pan, over medium-high heat, add you oil and butter. When the butter is melted and bubbling put in your saltimbocca in the pan with the sage facing down, cook for 2-3 min or until it starts to get golden – the sage will act like a sponge and absorb some of the melted butter. Gently flip it over and cook for a further 2-3 minutes.
Add a dash of white wine and let it evaporate – not too much though because the juices in your pan will become your sauce. Once the majority of the wine is gone, your saltimbocca are done.
Serve them hot and drizzle pan-sauce over the top.
Suggested wine: Sauvignon blanc