• 8 x 80g veal schnitzels
• 8 thin slices prosciutto
• 8 large sage leaves
• 2 Tbsp olive oil
• ¾ cup dry white wine
• 25g butter, chopped
• Sea-salt flakes and freshly ground black pepper, to season
• Fresh bread, to serve
Wrap 1 schnitzel in a double layer of plastic wrap. Pound with a mallet or rolling pin until 5mm thick. Repeat with remaining schnitzels.
Put schnitzels on a large clean tray or flat surface. Top each with 1 slice prosciutto and trim any overhanging edges. Top each with a sage leaf and secure with a toothpick.
Heat oil in a large non-stick frying pan over a high heat. Cook veal, in batches, for 1 minute on each side or until just cooked. Transfer to a warm plate and set aside.
Discard any remaining oil in pan. Set pan over a high heat and add wine. Cook for 4 minutes or until reduced by half. Add butter. Once butter is melted, season and spoon wine mixture over veal. Serve with Broad Bean, Prosciutto and Mozzarella Salad, and fresh bread on the side.