VEAL SALTIMBOCCA


COOKBOOK: All Time Favourites - Women’s Weekly

One thing I’ll never do again is try to cook at home when I have only a few hours with my granddaughters. My first attempt with this dish was a disaster and I was so deeply upset knowing this should have been a superb dish that I made it again. I was right! It was absolutely amazing! It now falls in one of my fav recipes! Enjoy



RECIPE Serves 4

8 veal schnitzels (800g-1k)

8 slices of prosciutto

32 cherry bocconcini cheese

Salt & pepper

150g drained sun dried tomatoes

16 fresh sage leaves, chopped finely

Spray olive oil

40g butter

1/2 cup stock

1 cup dry white wine

4 tablespoons lemon juice


Place each of the schnitzels between greaseproof paper and pound them to tenderise.

Place a slice of prosciutto along each schnitzel. Top with 4 cherry sized bocconcini and cut each in half. Add some of the semi dried tomatoes, approx 3-4 pieces to each veal schnitzel. Add some of the sage and salt and pepper. Roll up and secure with a toothpick.

Spray a pan with olive oil. Heat up (medium) and place each of the veal rolls to begin cooking. Turn each roll on each side for 2mins. ( 4 side on the roll and top and bottom) If they are starting to brown very quickly, turn heat down but allow it to cook for approx 2 mins on each of the sides.

Remove from pan and set aside.

In a clean pan, add the butter , stock and white wine. Allow it to boil for 2 mins. Add the lemon juice. Add the veal rolls in the sauce and turn on each side for approx 1-2mins each side.

Place the rolls in a serving plate and serve drizzled with sauce.








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