Wednesday, February 24, 2010

Veal saltimbocca

Are you, your partner or your kids meat and three veg type people? Does Monday equal steak and three veg? If it's Thursday, it must be pork chops and three veg...

Do you ever get a little bored and feel like jazzing it up? Just a teensy tiny little bit?

Well, here's how!

Veal saltimbocca (or you can easily substitute veal for chicken or pork) is a very easy, very quick, very Italian dish. It contains six basic ingreadients and will only take ten minutes to prepare and cook.

Veal Saltimbocca
(Serves 4)

4 thin veal steaks
4 slices of prosciutto
8 sage leaves
Olive oil
1/2 cup dry white wine
2 tbsp butter

Lay each veal steak out on your benchtop then lay two sage leaves on the centre of each steak. Take a piece of prosciutto and wrap it around the steak and sage leaves (this will stop the leaves from burning.)

In a large non-stick pan, heat some olive oil and pan fry the steaks for a couple of minutes each side or until cooked to your liking.

Remove the steaks and add the wine to the same pan. Scrape up any steak residue from the bottom (it will add extra flavour) and simmer for a minute or two until the wine has reduced a little. Add a dollop of butter, let it melt, then spoon it over the veal saltimbocca.


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