Veal Saltimbocca



In Italian, saltimbocca means, literally, ‘jump in the mouth’

Ingredients
8 veal scallopini (thinly sliced and pounded veal… ask your butcher)
8 slices of ham (same size as veal)
flour
¼ cup white wine
Beef stock or beef stock cube dissolved in a cup of warm water
Butter for browning
To taste: salt & fresh ground pepper
Fresh sage, finely chopped

Instructions
Cut the veal into 10cm squares.
Season lightly with salt and pepper.
Place a pinch of chopped sage on each piece of veal and cover with a slice of ham, same size as the veal.
Attach each serving with a toothpick to ensure that the ham does not move during cooking.
Flour lightly and brown each side on high heat, in a buttered frying pan.
Deglaze the pan with wine and a bit of stock.
Let the sauce reduce for a few minutes.
Remove the toothpicks and serve on a hot plate, with ham side facing up.
Serve with buttered spinach and boiled potatoes.

Compliments of your friendly Independent Butcher shop