Saltimbocca with Buttered Kipfler Potatoes

Slice the Girello into 1 cm slices and gently bang out each piece between two pieces of plastic wrap with a rolling pin or meat mallet.

Lay 2 sage leaves and a slice of prosciutto on each piece of veal and tuck the ends in to secure.

Dust lightly with flour and fry quickly in a hot frying pan(15 – 20 on each side).

Remove from the pan and add the white wine. Reduce by half.

Add the stock and reduce by half again.

Season the sauce and serve poured over the veal.

Mix the warm kipflers with the butter, parsley, lemon juice and seasonings and serve alongside the saltimbocca.