recipe of homemade Veal saltimbocca with crunchy baked potatoes

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal saltimbocca with crunchy baked potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal saltimbocca with crunchy baked potatoes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal saltimbocca with crunchy baked potatoes is something that I’ve loved my entire life.

Table of Contents


  • 800g baby red delight potatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 x 110g veal schnitzels, uncrumbed
  • 4 fresh sage sprigs
  • 4 slices prosciutto
  • 50g butter
  • 8 fresh sage leaves, extra
  • 2/3 cup dry white wine


  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  • Step 2
    Place potato on tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to combine. Bake for 25 to 30 minutes or until golden and tender.
  • Step 3
    Meanwhile, place veal schnitzels on a board. Top each with 1 sprig of sage. Wrap 1 slice of prosciutto around each schnitzel to enclose sage. Secure each one with a toothpick.
  • Step 4
    Heat remaining oil in a large frying pan over medium-high heat. Add veal. Cook for 1 minute or until golden. Turn. Add butter and extra sage leaves. Cook for 1 minute or until butter has melted. Add wine. Simmer for 2 minutes or until liquid has reduced slightly.
  • Step 5
    Remove toothpicks from veal and discard. Serve with potatoes and pan juices.

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