Veal saltimbocca with salad of witlof, walnuts and rocket
Matt Moran
Veal saltimbocca with salad of witlof, walnuts and rocket
INGREDIENTS
veal saltimbocca
18 slices veal loin
salt & pepper
¼ bunch sage
18 slices provolone
18 slices prosciutto
50g salted butter
1 lemon
salad of witlof, walnuts and rocket
6 witlof
250g rocket
90ml walnut dressing
3 buffalo mozzarella
salt and pepper
180g oven roasted walnuts
walnut dressing
60g dijon mustard
60ml white wine vinegar
salt and pepper
100ml walnut oil
150ml grapeseed oil
METHOD
Remove the fat and sinew from the veal loin. Slice the loin into 18 equal pieces.
Place the veal between 2 freezer bags and using the side of a large knife or a meat mallet, pound the meat until it is flattened to approximately 5mm.
Lay each veal escalope out and season lightly with salt and pepper; place a couple of sage leaves on the meat.
Thinly slice the cheese and place on top of the sage and finally a slice of the prosciutto around the escalope encasing the sage and cheese.
Heat a non stick frying pan with a little olive oil, when the oil is hot add the veal to the pan and cook on a high heat for 1-2 minutes then turn over, the prosciutto should be golden and crispy.
Add the butter to the pan, cook for another 30-40 seconds, squeeze a few drops of lemon over the veal.
To serve, remove from the pan and place onto warmed plates.
Spoon over a little of the butter and serve with a witlof salad.
salad of witlof, walnuts and rocket
To prepare the dressing, whisk together the mustard, vinegar and salt and pepper. Gradually begin to add the oils until all are combined.
Gently pick the leaves from the witlof and place in a bowl with the rocket. Dress the salad with 90 ml of the walnut dressing and divide between 6 plates.
Drain the mozzarella and rip into small bite sized pieces and season with a little salt and pepper. Place the mozzarella on the salad leaves and then scatter over the roasted walnuts. Serve the salads immediately.
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