Veal Saltimbocca – Rolls with Prosciutto and Sage
· 4 servings
Prepare the veal
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 top of each cutlet.
Roll up
Roll each cutlet up into a neat parcel and secure with toothpicks or however you prefer. I use silicone roulade ties made especially for this purpose.
Sear
Coat each roll thoroughly in plain flour. Heat oil with a knob of butter in a large frying pan. Sear the rolls on all sides until nicely browned.
Add wine and simmer
Pour in the wine and let it bubble down. Add a splash of water, cover with a lid, and let the rolls simmer gently until tender.
Serve
Serve with a side dish of your choice, spooning over the pan juices.