Veal Escalope Saltimbocca with Hassel back potato
192
1 Portion
| 1 | Veal escalope | 100 g |
| 2 | Sage leaves | 4 |
| 3 | Prosciutto thin sliced | 1 |
| 4 | Olive oil | 1 Tb |
| 5 | White wine | ¼ cup |
| 6 | Chicken stock | ¼ cup |
| 7 | Tomato | 1 (prepared to concasse) |
| 8 | Cream | ¼ cup |
| 9 | Seasoning | To taste |
Hassel Back Potato
Potato 1 medium
Butter, melted 1 Tb
Garlic, crushed 1 clove
Seasoning To taste
Thyme 2 sprigs
Veal
1. Tenderise escalope with a meat mallet. Season
2. Place sage leaf and prosciutto on top. Cover with plastic and weight down with a fry pan
3. Heat oil in fry pan and seal, prosciutto side first. Turn veal over and cook another 2 minutes. Remove and keep warm
4. Deglaze pan with wine, add stock and reduce by half
5. Add tomato and cream, reduce to correct consistency and then season
6. Serve with Hassel back potatoes
Hassel back potato
1. Make incisions in the potato 2/3 of the way through ½ cm thick.
2. Combine remaining ingredients and rub into the potato well.
3. Place on baking tray and bake 180®c for 45 minutes.