Rose Veal Saltimbocca
- Cooking Method: Searing
- Difficulty: Easy
500gm Rose Veal schnitzel
Freshly picked thyme and sage leaves
Pinch of sea salt
2 Tbsp cooking 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.