Name: Sage & prosciutto veal with cannellini beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram (1½ pounds) canned cannellini beans, drained, rinsed; 1 medium_piece lemon (140g), cut into wedges; 1/2 cup (125ml) chicken stock; 6 fresh sage sprigs; 4 (500g), veal cutlets; 4 slice (60g) prosciutto crudo; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar

Ingredients

800 gram (1½ pounds) canned cannellini beans, drained, rinsed

1 medium_piece lemon (140g), cut into wedges

1/2 cup (125ml) chicken stock

6 fresh sage sprigs

4 (500g), veal cutlets

4 slice (60g) prosciutto crudo

2 tablespoon olive oil

1 tablespoon balsamic vinegar

Method

1.Preheat oven to 240°C (220°C fan forced).

2.Combine beans, lemon and stock in a large baking dish. Place one sprig of sage on each cutlet, wrap prosciutto around cutlets.

3.Place cutlets on beans, drizzle with oil, season. Roast, uncovered, for 20 minutes or until veal is cooked as desired.

4.Serve veal and beans drizzled with vinegar, topped with remaining sage leaves.

Prosciutto is an unsmoked thinly-sliced Italian ham. It is air-cured and comes in two varieties: prosciutto crudo (raw) and prosciutto cotto (cooked). We used prosciutto crudo in this recipe
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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