Saltimbocca of Calf’s Liver

Top each liver cutlet with a sage leaf and a halved slice of prosciutto, pressing well. Season with pepper. For the sage jus, foam the butter and sauté the chopped shallot in it. Deglaze with port wine and reduce by about half. Add sage leaves and veal jus and simmer for another 10 minutes. Strain the sage jus, bring to the boil again and stir in the cold butter flakes to make the sauce nice and creamy. Meanwhile, for the liver cutlets, lather the butter with a drizzle of olive oil and fry the cutlets, ham side first, for about 2 minutes. Turn and fry for another 2-3 minutes. Lift out of the pan and sprinkle with a little sea salt when serving on the preheated plates. Drizzle with the finished sage sauce.

Preparation Tip:

COOKING TIME: 4-5 minutesSIDE RECOMMENDATION: Mashed potatoes

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