It is so quick and easy to make, you will have dinner on the table in less than 30 minutes.
You can prep the wrapping of the sage and prosciutto around the meat in advance.
I also like to take the veal out of the refrigerator 30 minutes to an hour before I start cooking, this ensures it comes to room temperature and doesn't stew while I cook it.
And do not make it without the tomatoes as they add to the whole experience. As they are warmed up, when you slice them on your plate they release their juices and create an amazing sauce.
For a cheaper alternative try making it with pork schnitzels, cheaper, but just as tasty.
Also I have only made it using white wine, but the recipe says you can use chicken stock instead.
375g cherry tomatoes, on the vine
Olive oil, cooking spray
4 large uncrumbed veal schnitzels, cut in half crossways
8 sage leaves, plus a few extra
8 slices prosciutto
2 tablespoons olive oil
1/2 cup white wine (or chicken stock)
Preheat the oven to 240C/220C fan forced. Line a baking tray with baking paper.
Place the tomatoes on the baking tray, lightly spray them with the olive oil spray, season with salt and pepper.
Prepare the veal. Place some cling film on a chopping board. Lay one veal schnitzel on one side of the cling film, fold over the cling film to cover the veal. The cling film stops the veal from splattering while you pound it. Now using a meat mallet gently pound the veal until it approximately 5mm in thickness. Season with salt and pepper.
Place a sage leaf in the centre of your veal schnitzel. Wrap a slice of prosciutto around the veal, covering the sage leaf. Secure with a toothpick if necessary. Repeat until all the veal is prepared.
Heat a large frying pan over medium-high heat. When hot add in the oil and half of the butter, swirl to coat the pan. Cook half the veal (don't overcrowd the pan) for 1-2 minutes each side (I like to scatter in a few extra sage leaves here, as I love them), place on a serving plate, cover with foil to keep warm. Repeat with remaining veal.
Place the tomatoes in the oven, roast for 5 minutes, or until the skins start to split. Remove from the oven.
Once all the veal is cooked, immediately pour in the wine into the pan. Bring to the boil, simmer for 3-4 minutes or until it has reduced slightly. Add in the remaining butter, swirl it around until it has melted and your sauce is smooth.
Pour the sauce over the veal, place on your cherry tomatoes and serve immediately. You can plate this up individually if you prefer. You can serve this with some cooked gnocchi or mashed potato.
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