Saltimbocca recipe

There’s something about veal, prosciutto and sage that makes a Saturday feel just right.

Maybe it’s how quickly it all comes together, leaving more time for aperitifs and conversation.

Or maybe it’s the smell — savoury, fresh sage, utterly promising.

This is not a dish for rushing. But it is quick.

It’s for when you want simple things to feel generous.

Bruise the sage to get the flavours out.

Place three leaves on each part of veal of around 60 grams. Drape with prosciutto. Secure with a few toothpicks.

Coat each piece with flower and bake 1.5 minutes per side.

Cook sage-side down first.

Remove the meat, deglaze the pan with white wine, a knob of butter, and some sage. The flour from the veal thickens it into a lovely sauce. Serve with lemony spinach and mashed potatoes.

What’s not to love?