Veal Saltimbocca Recipe

Wash the spinach leaves. Blanch them for 1 minute in boiling salted water.

Refresh them under cold water. Drain and dry them. Cut the cheese into 12 sticks of 20g each.

Place the scallops between two sheets of parchment paper and then flatten them using a heavy-bottomed pot. Season the scallops with salt and pepper. Add two leaves of spinach, ensuring they cover the scallop. Add a leaf of sage.

Then place two sticks of cheese and roll the fillets, securing them with a wooden toothpick. Heat a drizzle of olive oil in a pan.

Brown the rolls on each side, deglaze with white wine, and continue cooking for about 12 minutes. The meat should be pink inside. Set aside.

Wash and peel the new turnips. Leave 1 cm of stem. Melt the butter in a pan. Add the turnips, roll them in the butter, season with salt and pepper, and add a little water. Cover and cook until all the liquid has evaporated. Set aside.

Preheat the oven to 210°C. Grate the remaining cheese. Space 6 piles of cheese on a baking sheet lined with parchment paper. Bake for about 5 minutes. Let cool on the sheet.

Remove the toothpicks from the saltimboccas. Place them in the center of the plate, arrange the glazed turnips around, and drizzle with a bit of cooking juice. Garnish with a crisp cheese wafer.

To finish, chef's tip: this recipe also works very well with a turkey or chicken cutlet. The cooking time will be the same.