Saltimbocca
Saltimbocca
8 veal girello steaks
8 sage leaves
4 slices prosciutto cut in half
1/4 cup flour for dusting
2 tbs olive oil
25g butter
3 tbs dry white wine
2 tbs chicken stock
salt and pepper
Nuts & Bolts
1. Tenderize the veal steaks with a meat mallet to a thin thickness.
2. Place a piece of prosciutto and a sage leaf on each steak. Fold one corner of the steaks to enclose the sage and prosciutto and tap again with the mallet to keep them closed. Lightly dust the steaks with flour.
3. In a large frying pan on medium heat add oil and butter add the veal steaks. Cook quickly on one side until light golden brown. Season with salt and pepper. Turn over steaks adding the stock and wine. Cook for another 2 minutes.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.