Saltimbocca cutlets with Gruyère

Instructions

1. Step 1

   Take the veal chops and place between 2 large sheets of clingfilm. Bash each chop with a rolling pin or meat tenderiser to thin out

2. Step 2

   Place two sage leaves and a large strip of Gruyère on top of each chop. Then, wrap the chop in the prosciutto. Repeat this with all four chops

3. Step 3

   Whisk the eggs into the milk to make the egg wash

4. Step 4

   Pané (bread) the chops by dipping them in the seasoned flour, then the egg wash and finally the breadcrumbs

5. Step 5

   Repeat this process again with each chop, so they have a double coating

6. Step 6

   Heat an inch or so of oil in a deep, heavy pan to 150°C

7. Step 7

   Carefully add the veal, in batches, into the oil and shallow fry the cutlets for about 2 minutes or side, or until the breadcrumbs are golden brown. Remove from the oil and drain the cutlets on paper towels. Repeat with the remaining cutlets

8. Step 8

   Preheat the grill to its highest setting

9. Step 9

   Top each fried cutlet with more Gruyère and then grill until the cheese is melted and bubbling. Serve hot