THE SAGE-STUNG VEAL SLABS

(Our Play on Veal Saltimbocca)

THE SAGE-STUNG VEAL SLABS

Ingredients: 400g Veal escalopes (pounded thin), 4 slices Prosciutto, Handful of fresh Sage leaves, 50g Butter, 1 tsp Black pepper, 0.5 tsp Salt, 100ml White wine, 50ml Chicken stock...

Ingredients

  • 400g Veal escalopes (pounded thin)
  • 4 slices Prosciutto
  • Handful of fresh Sage leaves
  • 50g Butter
  • 1 tsp Black pepper
  • 0.5 tsp Salt
  • 100ml White wine
  • 50ml Chicken stock

Cooking Method

  1. The Build Press a prosciutto slice and a sage leaf onto each veal piece; secure with a toothpick.
  2. The Scorch Fry veal prosciutto-side down in butter on high heat until the ham is rock-hard and crispy; flip.
  3. The Bloom Add pepper and wine to the pan with a 20ml splash of stock to release the meat sugars and bloom the aromatics.
  4. The Marriage Simmer for 3 minutes until the wine reduces to a dark, savory lacquer that coats the veal.
  5. The Final Flourish Finish with a squeeze of raw lemon and a garnish of fresh raw sage.

Cuisine: Italian

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