Veal Saltimbocca With Truffle Mashed Potatoes

• 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

1. Cook potatoes in boiling salted water for 12-15 mins, until tender. Drain.
2. 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.
3. 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.
4. 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.

potatoes, veal escalopes, buffalo mozzarella, sage, pancetta, olive oil, butter, milk, heavy cream, truffle oil

Taken from recipes-plus.com/api/v2.0/recipes/37652 (may not work)