INGREDIENTS

  • 8 (75g) boneless veal steaks
  • 120 g prosciutto , thinly sliced
  • 8 large sage leaves
  • 20 g reduced-fat butter
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1/2 cup marsala or dry white wine

DIRECTIONS

  1. Gently flatten the veal steaks with a mallet.
  2. Cut the prosciutto to roughly the size of the steaks and place on top of each steak.
  3. Press a sage leaf on top and secure the ingredients with a toothpick.
  4. Heat a non-stick pan and add half the butter and oil.
  5. Add half the veal and cook for 1/2 mins on each side.
  6. Remove and keep warm.
  7. Wipe the pan with kitchen towel and repeat with the remaining butter, oil and veal
  8. put aside keep warm with the others.
  9. Add the lemon juice and Marsala to the cooking juices and boil for 2 minutes
  10. Serve 2 veal slices per person and drizzle over the Marsala sauce.
  11. Serve with vegetables of your choice.