Rose Veal Saltimbocca
- Preparation Time: 10 mins
- Serves: 2-4
- Cooking Time: 10 mins
- Ready Time: 20 mins
- Cooking Method: Searing
- Difficulty: easy
500gm Rose Veal schnitzel
100gm prosciutto
Freshly picked thyme and sage leaves
Pinch of sea salt
2 Tbsp olive oil
1 Tbsp butter
4 stalks thyme
Extra sage leaves
Place 8 thyme leaves and 2 sage leaves on top of veal, lightly salt and cover with prosciutto.
Place in fridge to set.
In a pan heat cooking oil and carefully place veal in, prosciutto-side down.
Turn up heat, add butter, extra thyme and sage, and cook 3 minutes until golden.
Flip over and cook a further 2 minutes.
Take out of pan and rest for 3 minutes.
Serve with salad and your favourite potato dish.
Shop Ingredients
Founders Frantoio Extra Virgin Olive Oil 250ML
Cold Pressed Extra Virgin Olive Oil gently pressed from the Italian varietal frantoio olive. Product of New Zealand. 250ml.
Rose Veal Schnitzel (Scaloppine)
PRODUCT SPECIFICATIONS: Approximate weight 400gm-500gm 4-5 pieces per pack This product is sold chilled or frozen.
OTHER RECIPES
- SERVES: 4-8
- Difficulty: easy
