Ingredients
8 grain-fed veal cutlets, 75 g (2.5 oz) each or
4 grain-fed veal cutlets, 150 g (5 oz) each cut in half
3 cloves of garlic
24 sage leaves
90 g (3 oz) prosciutto (4 slices)
30 ml (2 tablespoons) olive oil
Salt and ground pepper to taste
125 ml (1/2 cup) unsweetened apple juice
Preparation
Crush the cloves of garlic using the flat side of a knife blade and mix with a pinch of salt to form a garlic paste.
Spread the paste on one side of 4 of the cutlets. Place 3 sage leaves on each cutlet covered with garlic paste. Garnish with the prosciutto and close into a “sandwich” with the remaining 4 grain-fed veal cutlets. Secure together with tooth-picks as needed.
In a no-stick frying pan, heat 15 ml (1 tablespoon) of olive oil on high heat. Pepper the cutlets and, 2 at a time, sear each side for 1 minute turning only once. Remove the cutlets from the frying pan and keep warm on serving plates.
Deglaze the pan with the unsweetened apple juice and stir the bottom of the pan with a wooden spoon to mix in the juices from the meat. Let stand to reduce for 2 minutes and then pour over the cutlets.
Serve with a roquette and pear salad.
