Ingredients
Serves 4-6500g veal topside
4 thin slices of Joselito jamon
16 leaves sage
50g butter unsalted
olive oil
1 garlic clove finely chopped
250ml white wine
sea salt
freshly ground black pepper
Method
Clean the veal of any fat or sinew. Slice 8 thin slices across the grain.
Place veal slices between two sheets of cling wrap and pound with a meat mallet until veal is approximately 2 to 3 ml in thickness.
Heat a frying pan with butter, garlic and a little oil (the oil to prevent the butter from burning), and fry veal golden brown on both sides.
Add the sage leaves, deglaze with white wine, season and let sauce reduce until correct consistency.
Place two veal slices and sage leaves on a plate, drizzle with sauce and top with a freshly sliced slice of Joselito jamon.