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Veal saltimbocca


  • 6 veal chops, pounded to about 1cm thickness
  • 12 sage leaves
  • 6 very thin slices of lemon
  • 6 slices prosciutto
  • 1 ½ cups white wine
  • 50g butter
  • Flour for coating
  • Chopped parsley, to serve


Step 1
Place 1 slice of lemon and 2 sage leaves on each veal chop and place the prosciutto on top.
Press to seal in place or secure with a toothpick. Dust the chops in seasoned flour and set aside.

Step 2
Heat some olive oil in a pan until smoking hot and sear the chops on the prosciutto side until lightly browned.
Do this very quickly as they should still be raw inside at this point.

Step 3
Do the chops in batches if necessary, and set aside.
Deglaze the pan with the white wine and add the butter, scraping the bottom of the pan to release the cooked-on flour and thicken the sauce.

Step 4
Season the sauce and simmer until the alcohol has evaporated, adding the juice of 1 lemon to the sauce.
Turn off the heat and return the veal to the hot pan-juices, turning to coat.

Step 5
Place a lid on the pan and let stand for 5 minutes until the chops are just cooked through.
Overcooking results in tough chops.
Transfer to serving plate and garnish with fresh chopped parsley.


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