Veal Saltimbocca with Sage and Cauliflower Mash

Ingredients

• 300 gVeal cutlet
• 80 gProsciutto
• 8 pcsSage
• 600 gCauliflower
• 25 gParmesan
• 30 gButter
• 10 gOlive oil
• 80 mlWhite wine
• 4 gSalt
• 2 gPepper

Instructions

1. 1

   Cook cauliflower

   • Cut cauliflower into florets
   • Boil in salted water until tender
   • Drain and let steam off
2. 2

   Blend the mash

   • Puree the cauliflower until smooth
   • Work in the butter
   • Season with Parmesan
   • Add black pepper
3. 3

   Prep the veal

   • Pat the veal cutlets dry
   • Place sage on top
   • Wrap with prosciutto
   • Lightly pepper
4. 4

   Sear saltimbocca

   • Heat oil in a pan
   • Sear meat prosciutto-side down first
   • Flip and finish briefly
   • Keep warm on a plate
5. 5

   Reduce the sauce

   • Add white wine to the pan
   • Scrape up the fond
   • Let it reduce briefly
   • Whisk in butter
6. 6

   Plate and serve

   • Spread mash onto plates
   • Place saltimbocca on top
   • Spoon sauce over