9 October, 2015
Veal Saltimbocca
Veal Saltimbocca
Serves: 4
Ingredients:
- 4 veal steaks
- 4 slices of pancetta
- 4 large fresh sage leaves
- 1 cup C4K Kitchen’s Beef Stock or store bought stock
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- 2 teaspoons cornflour
- 1 cup cream
Method:
- Use a meat tenderiser to tenderise your veal on both sides. Place the pancetta evenly over the open veal steak then place the sage leaf in the centre of one side then careful fold the veal steak in half and tenderise both sides again to help seal
- Heat 1 tablespoon oil in a large heavy based frying pan and gently place the veal steaks into the pan cooking for 3-4 minutes on 1 side turning and cooking 2-3 minutes the other side, remove from the pan and set aside covered in alfoil
- Add stock to the frying pan ensuring your scrape the side and the base to lift all the veal pan juices into the sauce, add the butter and bring to the boil while whisking
- In a small mixing bowl mix the plain flour, cream and Worcestershire sauce together and mix well. Evenly pour this mixture into the stock in the frying pan whisking well, simmer for about 5 minutes continually whisking to ensure it is smooth, once you have a thick creamy sauce taste and add salt & pepper to your taste
- Return the veal to the pan to reheat and turning so the veal is coated with the sauce, plate the veal and top with the saltimbocca sauce.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly when the meat is frozen in the sauce
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.