Veal Saltimbocco

Ingredients:

• Veal topside                              150g
• Prosciutto sliced                        3 slices
• Sage fresh                                 5 leaves
• Flour                                         to coat
• Butter                                       10g
• White wine                               50ml
• Lemon                                      1 wedge

Method:

1. Slice veal topside into 3-4mm thick sheets and gently tenderize with a flat mallet.
2. Place 1-2 torn sage leaves per slice of veal and cover with a slice of prosciutto.Press together firmly.Coat lightly in flour each piece of veal on both sides.
3. Pan fry the meat for 2 min on each side;add wine and a squeeze of lemon.
4. Finish with cold butter and parsley to thicken and enrich the sauce.