Name: Veal saltimbocca with roasted potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 6 potatoes (720g), quartered; 2 tablespoon olive oil; 4 x 100g veal schnitzels; 4 fresh sage leaves; 4 rindless middle bacon strips (260g); 15 gram butter; 1 cup (250ml) dry white wine

Veal saltimbocca with roasted potatoes

Saltimbocca is a popular Italian dish that combines tender veal, proscuitto or bacon and fresh sage. We've served ours here with crispy roasted potatoes for a real flavour kick!

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

6 potatoes (720g), quartered

2 tablespoon olive oil

4 x 100g veal schnitzels

4 fresh sage leaves

4 rindless middle bacon strips (260g)

15 gram butter

1 cup (250ml) dry white wine

Method

1.Preheat oven to 240°C (220°C fan-forced).

2.Boil, steam or microwave potato 5 minutes; drain, pat dry with absorbent paper.

3.Place potato, in single layer, on oven tray; drizzle with half the oil. Roast 30 minutes.

4.Meanwhile, roll each schnitzel, top with sage leaves. Wrap bacon around each schnitzel, secure with toothpicks or small skewers.

5.Heat remaining oil and butter in large frying pan; cook saltimbocca, bacon seam-side down, turning occasionally, until cooked. Remove from pan.

6.Pour wine into pan; bring to the boil, stirring. Boil until liquid is reduced by half. Serve saltimbocca with potato, drizzled with wine sauce.

Creamy mashed potato goes well with saltimbocca, if you prefer serving that to roasted potatoes. For a truly decadent mash, stir in ⅔ cup of mascarpone cheese before serving.
Note

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Ingredients

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