saltimbocca
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saltimbocca
  • 1 tablespoon olive oil
  • 2 tablespoons salted capers, rinsed
  • 2 x 350g double veal cutlets
  • olive oil, extra, for brushing
  • 2 cloves garlic, crushed
  • 2 slices prosciutto
  • 1 bunch sage, leaves picked

white wine sauce

  • 100g butter
  • 1 clove garlic, sliced
  • ⅓ cup (80ml) dry white wine
  • sea salt and cracked black pepper