Recipe and Styling: Naomi Crisante foodcentric.com.au Instagram @food.centric
Photography: Josh Lynott joshualynott.com Instagram @joshlynott
VEAL SALTIMBOCCA WITH CAPER WINE SAUCE
Saltimbocca means 'jump-in-the-mouth' in Italian, and these tasty morsels of veal certainly live up to their name.
Serves: 4
Preparation: 15 mins
Cooking: 15 mins
INGREDIENTS
800g veal escalopes*
8 slices prosciutto
sea salt and freshly ground black pepper, to taste
1 bunch sage leaves
1/2 cup plain flour
50g butter
olive oil, as needed
3 cloves garlic, crushed
1 cup dry white wine
2 teaspoons baby capers
50g butter, cubed, extra
continental parsley, for garnish
METHOD
- Batten out veal escalopes between plastic wrap to 0.5cm thick. Cut in into pieces similar in size to prosciutto slices.
- Lay each piece on a slice of prosciutto, season and place 2 sage leaves in the centre. Fold in sides to enclose, making a parcel.
- Batten again lightly to seal. Coat in flour and pressing with your hand.
- Heat butter and 2 tablespoon oil in a large frypan and brown the veal over high heat for 3-4 minutes on each side until golden brown and cooked but still pink in the centre. Remove and keep warm.
- Wipe out pan. Heat 1 tablespoon oil and sauté garlic until soft, deglaze with wine, add capers and simmer until reduced and syrupy.
- Turn off heat and stir in extra butter to form a sauce. Serve over veal. Garnish with parsley and pepper.
TIP: Veal escalopes shrink during cooking, so allow 200g per person.
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