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Cooking
Veal Saltimbocca – Roll-Ups with Prosciutto and Sage
· 4 servings
Prepare the meat
Season the veal cutlets (from any cut) with salt and pepper on both sides. Lay a slice of prosciutto and a few sage leaves on each cutlet.
Roll up
Roll each cutlet up into a neat parcel and secure with toothpicks or however you prefer. I like to use silicone ties made specifically for rolled meat.
Sear the rolls
Coat each roll thoroughly in plain flour. Heat oil with a knob of butter in a large pan. Add the rolls and sear on all sides until nicely browned.
Deglaze with wine and braise
Pour in the wine and let it reduce. Add a splash of water, cover with a lid, and let the rolls braise gently until tender.
Serving
Serve with a side of your choice, along with the sauce that formed in the pan.