Quick & Easy

Prosciutto-wrapped veal cutlets with truss tomatoes

PROSCIUTTO-WRAPPED VEAL CUTLETS WITH TRUSS TOMATOES
4
20M

Ingredients

Method

1.Preheat oven to 200°C.
2.Spread mustard on one side of each veal cutlet and top each with 2 sage leaves. Wrap a slice of prosciutto around each cutlet; secure with a toothpick.
3.Place tomatoes on a baking-paper-lined oven tray. Drizzle with 2 tsp of the oil; season. Roast for 12 minutes or until skins start to split.
4.Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook veal for 5 minutes each side or until browned and cooked through. Remove from pan, cover; rest 5 minutes.
5.Add vinegar to same pan; simmer for 2 minutes or until syrupy. Stir in stock and simmer for 3 minutes or until liquid is reduced by half. Serve veal with tomatoes; drizzle with sauce.

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