Method

Step 1: Place veal slices between two sheets of cling wrap and carefully pound with meat mallet to about 8mm thick.

Step 2: Press 2 sage leaves onto each veal piece. Lay prosciutto slices onto a clean work surface and place veal, sage-side down onto each slice of prosciutto (ensuring the sage is wrapped under prosciutto).

Step 3: Place flour in a shallow dish and season with salt and pepper. Add wrapped veal pieces to the flour and toss to coat, shaking off any excess.

Step 4: Heat oil in a large frying pan over medium-high heat. Add veal to the pan, sage- side down, then add the garlic, capers and butter. Once the butter is foaming add the cherry tomatoes and turn the veal over to cook for a further minute. Add remaining sage to the pan and cook for a further 2-3 minutes until cherry tomatoes start to soften. Remove veal from the pan, set aside and keep warm.

Step 5: Add white wine to the pan. Using a fork, carefully squash half the tomatoes into the sauce. Add the spinach and cook until just wilted. Season to taste.

Step 6: Spoon sauce with the squashed tomatoes onto serving plate, top with saltimbocca veal and drizzle with extra virgin olive oil. Serve with lemon cheeks.

Serves 4