Veal Saltimbocca With Truffle Mashed Potatoes - cooking recipe

Ingredients

1 1/4 lb Desiree potatoes, peeled, chopped
4 None veal escalopes
3 oz buffalo mozzarella, cut into 4 slices
4 None large sage leaves
4 slices pancetta
2 tbsp olive oil
4 1/2 tbsp butter
1/4 cup milk
1/4 cup heavy cream
1/4 tsp truffle oil

Preparation

Cook potatoes in boiling salted water for 12-15 mins, until tender. Drain.
Meanwhile, arrange veal on a clean cutting board and season. Place a slice of mozzarella in the center of the right-hand side of each escalope then fold over to enclose. Top with a sage leaf and a piece of pancetta. Pin at either side with toothpicks to hold mozzarella in place.
Heat olive oil in a large frying pan over high heat. Sear veal for 2-3 mins, until golden brown. Flip over and cook for 1-2 mins. Remove from pan and let rest for 2-3 mins. Remove toothpicks.
Push warm potatoes through a potato ricer. Add butter, milk and cream and stir to combine. Season and drizzle with truffle oil. Serve with saltimbocca.