Veal Saltimbocca with Mashed Potatoes

Ingredients

Quantities are for one portion.

• 50 mlwhite wine
• 15 mlolive oil
• 20 gprosciutto
• 30 mlwhole milk
• salt and pepper to taste
• 10 gbutter
• 200 gpotatoes, peeled and cubed
• 150 gveal escalope
• 2 gfresh sage leaves

Method

1. Boil the cubed potatoes in salted water until soft. Drain well.
2. Mash the potatoes with half of the butter and the milk until smooth. Season to taste and keep warm.
3. Lay the veal escalope flat. Place the sage leaves on top, then lay the prosciutto over the sage and secure the layers with a cocktail stick. Season lightly with pepper.
4. Heat the olive oil in a pan. Fry the veal, prosciutto-side down first, until crisp and golden. Flip to cook the other side, then remove and set aside.
5. Pour the white wine into the pan to deglaze, scraping any browned bits from the bottom.
6. Stir in the remaining butter, allowing the sauce to reduce slightly until glossy.
7. Place the veal beside the mashed potatoes and pour the pan sauce over the meat.