Veal saltimbocca with spring potato salad

Platties of veal leg coated in prosciutto with sage, pan fried in a pan with dry white wine, served with a delicious spring potato salad.

Ingredients:

For the meat: 4 pcs veal shank patties 4 pcs prosciutto slices

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4 pcs fresh sage leaves 1 dl dry white wine tr>

olive oil such as Our Organic butter pepper salt For spring potato salad: 1 kg potatoes cooked in the skin 1 package of cooked beetroot (for example, Chef’s menu) 2 tablespoons Condimento balsamico bianco Our bio 2 tablespoons

td>olive oil 1 cup white yogurt 1 bunch of spring onions pinch of sugar salt

Procedure:

1. Place a slice of prosciutto on top of each slice, place a sage leaf on top, wrap and secure with toothpicks
2. Heat the butter in a pan, add olive oil, when the mixture foams, put the veal slices in it, fry for 2 minutes, then turn the meat, salt, pepper and pour white wine
3. Once the meat is soft, serve immediately with spring potato salad.

Preparation of spring potato salad:
1. Peel the boiled potatoes for the salad, cut into rounds
2. Add sliced beetroot and chopped spring onions, quantity to taste
3. Pour oil and vinegar over the mixture, season the salad with salt and sweeten
4.

Note:

Source.