Veal Saltimbucca and wild rocket with sage beurre noisette

Ingredients

8 x 100g veal schnitzel
8 x long thin slices of Parma ham
8 x sage leaves
1 tbsp chopped sage
200g washed rocket
150g butter, cut into cubes
1 lemon, quartered
200g baby tomatoes, peeled
800g potato, peeled and cut into cubes
100ml milk
Salt and pepper to taste

Serves 4

Method

1)   Cook and mash potatoes with 50g butter and the milk.  Reserve until ready to serve.

2)   Flatten veal and place one leaf of sage on each steak and wrap with Parma ham.

3)   In a shallow pan, fry the veal for approximately 3 minutes on each side.

4)   Sauté rocket and tomatoes in a hot pan.

5)   Place mash on a plate and arrange rocket and tomatoes on top.

6)   Quickly, before serving, place remaining butter in a hot pan.  Just as it begins to foam, squeeze in lemon and add chopped sage.  Spoon over veal to serve.

Veal Saltimbucca and wild rocket with sage beurre noisette is pictured alongside.

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