Veal Saltimbocca
The Meat Crusade, which campaigns to save the high street butcher, thinks it’s time to back this controversial and much misunderstood meat and put it back on the menu.
The aim is to put quality butchers meat back onto every dinner table in Britain by raising awareness in quality and taste and offering a greater understanding of how ethical meat operations work.
Cooking time: 35 minutes
Serves: 4
Ingredients
- 680g finely sliced English Rose veal medallions from your local butcher
- 115g sliced prosciutto
- 230 ml extra virgin olive oil
- 4 tbsp butter
- 230ml white wine
- ½ lemon, juiced
- Salt and pepper
- Several sprigs of fresh sage
Procedure
- Season the veal with salt and pepper.
- Layer the medallions with 1 slice of prosciutto, folded to fit the medallion.
- Place 1 whole sage leaf on the prosciutto.
- Heat a large heavy skillet over a medium to high heat.
- Add 2 tbsp olive oil and 1 tbsp butter and sauté half of the veal for 2 minutes on each side.
- Transfer to a warm plate, then repeat with the remaining veal.
- Transfer the last of the cooked meat to the warm plate and return the pan to heat.
- Reduce the heat to medium low.
- Add the wine and lemon juice to the pan along with the remaining 2 tbsp butter and stir.
- Pour the sauce over the veal and serve.