This is a take on the traditional Italian recipe of veal saltimbocca. This version is quicker and uses healthy ingredients to maximise the flavour. Use lean, thinly sliced veal and prosciutto in this recipe .
Take a thinly sliced veal steak (use a mallet to make thiner if needed) and then lay one thin slice of proscuitto on top of the veal. Place one sage leaf on the proscuitto and then roll up the meat and skewer with a toothpick to make it stay rolled up or pop the rolled up veal onto skewers and then season with S&P. Heat a fry-pan, add some olive oil and 'kiss' the pan with the veal. ie just brown it then remove. ( you don't want to over cook). To the pan add a clove of crushed garlic and pour in a dash (1/4 cup) of white wine to de-glaze the pan. Allow the wine to cook off & reduce for a minute or two and then remove from the heat. Serve veal with the de-glazed juices & a simple salad of rocket, shaved fennel, parmesan & a little lemon zest & squeeze of lemon juice & olive oil drizzle, S&P over the top. Steamed cous cous along side is fab or stir thru the salad.
Image: pinterest via foodandwine.com