Veal Saltimbocca

1. Using cling film and a rolling pin, flatten the cutlet out. 
2. Add sage to the cutlet and wrap with then cover the prosciutto, using toothpicks to secure.
3. Heat oil in a frying pan over a high heat. Seal the veal on both sides and set to the side.
4. Reduce heat to medium, add half the butter butter and the garlic. Cook for 2 minutes and add the wine. Simmer for 5 minutes, add stock and the remainder of the butter. 
5. Remove the toothpicks from the veal and place the veal back into the pan. Simmer for 5 minutes, then season with salt and pepper.
6. Remove cutlet and sauce from head. Serve with fresh salad and creamy mash.
   
   

This recipe has been created by Mitch Orr @instakrill