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Saltimbocca with sautéed potatoes

Angela Hartnett from Market Kitchen
Angela Hartnett serves this pan-fried veal dish with garlic and rosemary- infused golden potatoes

Saltimbocca with sautéed potatoes

Method

1. Place the slices of veal between two pieces of cling film and pound with a rolling pin until thin and completely flattened. Season well and place 1 sage leaf on each slice, followed by a slice of parma ham. Roll up, secure with a wooden toothpick and dust lightly with flour. Set aside.

2. Place the potatoes in a pan of salted water and bring to the boil. Cook for 10 minutes.

3. Heat the butter and 100ml of the olive oil in a frying pan over a high heat. Add the veal rolls and cook, turning for 3-4 minutes or until golden brown on all sides. Pour in the white wine and allow to bubble until completely reduced. Add a splash of water to moisten and cook for a further 5 minutes.

4. Meanwhile drain the potatoes and cut in half. In another frying pan, heat the remaining oil over a medium heat, add the potatoes, garlic and rosemary. Cook for 4-5 minutes until the potatoes are tender and golden.

5. Remove the toothpicks from the veal and the potatoes from the heat. Discard the garlic and rosemary and divide the potatoes and veal between four plates. Serve.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
12 slices veal topside, each about 1 cm thick
12 small sage leaves
12 slices Parma ham
plain flour, for dusting
50g Butter
160ml Olive oil
150ml dry white wine
400g new potatoes, scrubbed
1 garlic clove, lightly crushed
1 sprig Rosemary