Cook time 35 minutes
680g finely sliced English Rose veal medallions from your local butcher
115g sliced prosciutto
230 ml extra virgin olive oil
4 tbsp butter
230ml white wine
½ lemon, juiced
Salt and pepper
Several sprigs of fresh sage
Season the veal with salt and pepper. Layer the medallions with 1 slice of prosciutto, folded to fit the medallion. Place 1 whole sage leaf on the prosciutto.
Heat a large heavy skillet over a medium to high heat. Add 2 tbsp olive oil and 1 tbsp butter and sauté half of the veal for 2 minutes on each side. Transfer to a warm plate, then repeat with the remaining veal.
Transfer the last of the cooked meat to the warm plate and return the pan to heat. Reduce the heat to medium low. Add the wine and lemon juice to the pan along with the remaining 2 tbsp butter and stir. Pour the sauce over the veal and serve.