Veal Saltimbocca

Serves 3
Time 15 minutes


3 pieces veal loin
1 bunch sage
1 sprig thyme
Zest of 1 lemon
3 slices of prosciutto
Extra virgin olive oil
Salt & pepper

Juice of 1 lemon
½ cup white wine
125g butter
1 sprig thyme
1 sprig parsley


Allow prosciutto to come up to room temperature. Season veal with salt and pepper. Place 1-2 sage leaves on each piece of veal. Sprinkle with thyme and lemon zest. Top with prosciutto and use a cleaver or rolling pin to press the prosciutto into the veal.
Heat a frypan over medium heat. Add extra virgin olive oil to the pan, add veal to the pan prosciutto side down and cook for 30-60 seconds, carefully flip and cook on the other side. Remove from the pan and allow to rest.
Add lemon juice, white wine, butter, thyme and parsley to the pan and allow the butter to melt down. Return the veal back to the pan for a few minutes to absorb the sauce.
Serve veal with sauce drizzled over top.