Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Saltimbocca with Buttered Kipfler Potatoes

Ingredients

 600gm Girello of Veal
 12 slices D’Orsogna Prosciutto
 24 sage leaves
 ½ cup plain flour
 50gm butter
 salt and pepper
 100ml dry white wine
 100ml chicken stock
 300gm kipfler potatoes, cooked in their skins, peeled and sliced
 50 gm butter, diced
 2 tbs flat leaf parsley, chopped
 30ml lemon juice
 salt and pepper

Method

Girello is a very lean cut of meat from the back leg and is often salted and slow cooked for corned silverside, but when sliced thinly and quickly fried it is delicious as well. Saltimbocca translates literally as “jump in the mouth” and made with fresh sage leaves and slices of D’Orsogna’s premium sliced Prosciutto that’s exactly what it does! It works well with something starchy; polenta, pasta, or my buttered kipfler potatoes.
1

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.

2

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

3

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

4

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

5

Add the stock and reduce by half again.

6

Season the sauce and serve poured over the veal.

7

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

Ingredients

 600gm Girello of Veal
 12 slices D’Orsogna Prosciutto
 24 sage leaves
 ½ cup plain flour
 50gm butter
 salt and pepper
 100ml dry white wine
 100ml chicken stock
 300gm kipfler potatoes, cooked in their skins, peeled and sliced
 50 gm butter, diced
 2 tbs flat leaf parsley, chopped
 30ml lemon juice
 salt and pepper

Directions

Girello is a very lean cut of meat from the back leg and is often salted and slow cooked for corned silverside, but when sliced thinly and quickly fried it is delicious as well. Saltimbocca translates literally as “jump in the mouth” and made with fresh sage leaves and slices of D’Orsogna’s premium sliced Prosciutto that’s exactly what it does! It works well with something starchy; polenta, pasta, or my buttered kipfler potatoes.
1

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.

2

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

3

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

4

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

5

Add the stock and reduce by half again.

6

Season the sauce and serve poured over the veal.

7

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

Saltimbocca with Buttered Kipfler Potatoes
IngredientsDirections