The recipe and ingredients are very simple, and if you don't like veal you could substitute with chicken or beef if you prefer.
What you will need:
500g Veal Loin or Veal Steaks, sliced into 4 escallops
20 Sage leaves
4 Slices Prosciutto
Plain Flour, for dusting
2 Tbsp Extra Virgin Olive Oil
1 Garlic Clove, thinly slices
2 Tbsp Baby Capers, rinsed and drained
40g Unsalted Butter
1 Punnet Cherry tomatoes
¼ Cup White Wine
2 Tbsp Lemon Juice
If you need to bash out your steaks, wrap them in cling wrap and very gently bash out thinner with a meat hammer using the smooth side, to about 8mm thick.
Put two sage leaves in the middle of each slice of veal and wrap prosciutto around the veal with the sage facing down (you want your prosciutto slices to meet up on the side of your veal where there is no sage. In the photo below you can see what I mean by my instructions.
|Veal wrapped in Prosciutto with sage|
Lightly coat the veal in flour, you can use a shallow dish for this but I just dusted my surface and the veal with the flour.
|Flour dusted veal|
Heat the oil in a large saucepan over medium to high heat. Depending on how many slices of veal you have, you may need to cook in two batches. If this is the case, then cook the first batch of veal and remove from the pan, using the second batch of veal, follow the instructions below.
Add the veal to the pan, sage side down (so the join of the prosciutto is facing you).
Toss in the capers, garlic, sage leaves and butter.
|Capers, Garlic and butter in the pan|
When the butter starts to foam around the veal, turn the slices over and add the cherry tomatoes.
|In with the cherry tomatoes|
Veal doesn't take long too cook, especially when it's thin, so remove the veal once the cherry tomatoes are in the pan and set aside. You want the outside to be quite a golden colour and crispy, but still a little pink inside.
Crush some of the tomatoes so their juices flow throughout the sauce. Pour in the white wine and about 2 tablespoons of lemon juice. Toss in the baby spinach leaves (enough for the meal) and toss around the pan constantly to avoid over cooking. The spinach leaves are done when they start to wilt.
|In with the spinach leaves|
Spoon the sauce over the veal, season with pepper if desired and serve with vegetables of your choice. This time I choice carrots and beans boiled in butter. Serves 4.
|Dinner is served|
For a look at the meal being made by Gary himself, and for a great tutorial on the recipe, visit here
You could also serve this recipe with boiled or mashed potatoes, brussel sprouts, asparagus, a host of vegetables that aren't too strong in flavour, you don't want the vegetable outdoing your meat and sauce.
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