You’ll Need
For the Veal
2 veal escalopes (approximately 180g each)
4 slices Parma ham
8 fresh sage leaves
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
For the Lemon Butter Gnocchi
500g fresh potato gnocchi
30g butter
1 tbsp olive oil
3 cloves garlic, finely sliced
40g grated Parmesan
Zest of 1 lemon
1 tbsp chopped fresh parsley
Freshly cracked black pepper
For the Lemon Butter Sauce
25g butter
75ml chicken stock
Juice of ½ lemon
1 tsp Dijon mustard
1 tbsp chopped parsley
To Serve
Tenderstem broccoli
Parmesan shavings
Lemon wedges
Optional but Dangerous
Crispy pancetta
Toasted pine nuts
Truffle oil
Fried capers
Method
Preheat your air fryer to 190°C.
Lay four sage leaves over each veal escalope.
Wrap each escalope with two slices of Parma ham, keeping the sage tucked neatly underneath.
Brush lightly with the olive oil and season with black pepper.
The Parma ham provides plenty of salt.
Place the veal into the air fryer basket.
Air fry at 190°C for 8–10 minutes, turning halfway through, until the veal is just cooked and the Parma ham is lightly crisp.
Remove and rest for 3–4 minutes.
Meanwhile, add the butter, olive oil and sliced garlic to a foil tray or oven-safe dish.
Air fry for 2 minutes until fragrant.
Add the gnocchi and toss well to coat in the garlic butter.
Cook at 200°C for 8–10 minutes, shaking halfway through, until lightly crisp and golden.
Stir through the Parmesan, lemon zest, parsley and plenty of black pepper.
In a small heatproof dish, combine the butter, chicken stock, lemon juice and Dijon mustard.
Warm in the air fryer for 2–3 minutes, then stir through the chopped parsley.
Spoon the garlic butter gnocchi onto warm plates, place the rested veal on top and drizzle over the lemon butter sauce.
Finish with Parmesan shavings and serve immediately with Tenderstem broccoli.