Thursday, May 1, 2008

Veal Saltimbocca

Veal Saltimbocca

My herb garden has some very sad looking sage in it right now (see left image). It needs a heavy prune and a feed, so therefore: tonight we're having Veal Saltimbocca. Well, not the real, pale milk fed veal, it's a bit on the pink side, so we'll see how it goes. I usually do a chicken version, which is divine, poached in stock and finished in the oven. I haven't attempted this before, but I've seen the chef do it before, so how hard can it be?

What I do know is:
  • don't do it in a non stick pan, there will be no sauce!
  • Feed the small people in the house first, so you can put them to bed and enjoy this dish with adult groans. . .
  • prep ahead and mould the saltis so they stay together.
  • flour them just before you cook them off.
  • make enough for a main and serve them with a big salad of baby spinach dressed only with lemon juice, olive oil and salt and pepper.
  • pre-heat your plates in the nuke-ro-wave or oven for two minutes just before service.
Veal Saltimbocca

many sage leaves
12 x pieces of prosciutto (6 to eat whilst prepping dinner, 6 for the dish itself)
6 x veal steaks
plain flour to coat prior to frying

Wrap the steaks individually in glad wrap and hammer out flat with a wine bottle or a meat mallet if you don't have a wine bottle. (Yeah right you say, no wine bottle, who the f@#k are you kidding?)

Incidentally, should you require a metal meat mallet, the manager of Mitre 10, Mullumbimby may merely manage to make a metal meat mallet available to meet your meat mallet needs.

Flour the individual packages and pile two by two in preparation to cook.

Heat a heavy based non-non stick pan, oiled.

Cook hot and fast, one minute on the first side and about 40 seconds on the other.

Deglase the pan with some wine and cut the heat. Add some butter to give the sauce some body.
Serve on a big white plate with sauce poured over and a salad as recommended.

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