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First, you have to check if the veal cutlets are thin enough to easily roll them. When they are too thick, you can use a meat mallet or bottom of a pan to flatten them some more.
Season with pepper and salt, be careful with the salt because the ham is also salty. Place 2 slices of ham per veal cutlet on top and finish it off with 3 sage leaves per cutlet.
ROLL them, not too tight, and pinch them with a small wooden skewer so they hold together. Set the veal saltimbocca aside. BRUSH the dirt off the celeriac and USE a knife to remove the celeriac peel and wash it to remove any leftover dirt or sand.
PEEL the potatoes and cut the potatoes and celeriac into equal-sized chunks. FILL a medium-sized pan with water and add the potatoes, celeriac and a teaspoon of salt. BOIL them about 15 minutes, poke them with a fork to make sure they're done.
Meanwhile, bring another pan filled with water and salt to a boil. CUT the mushrooms in quarters and set them aside. PEEL the carrots and slice them any way you like. CLEAN the Brussels sprouts and when the water has come to a boil, boil the Brussels sprouts for 5 minutes.
REMOVE them from the water and then add the sliced carrots to the boiling water. BOIL them for about 3 minutes, or until they're done. We like our veggies to have a bite to them.
Set them aside and keep them warm.
HEAT butter in a medium-sized skillet and cook the saltimbocca golden brown on all sides. Turn down the heat and place a lid on, let it simmer for about 5 minutes. The veal should be still rose, not well-done.
The veal should still be very tender. If you want to be exact, the temperature should be 53 degrees Celsius or 127 degrees Fahrenheit. Meanwhile, DRAIN the potatoes and use a large spoon to rub them through a fine sieve.
This way the puree will be very smooth. Season with pepper and salt and create a silky smooth puree using cream, butter and milk until you've reached the desired smoothness. MIX well using a silicone spatula.
PLACE the lid on the pan and set it aside. HEAT olive oil in a small skillet and cook the mushroom quarters until they are golden brown. Season with pepper and salt.
REMOVE the saltimbocca from the skillet and keep warm. Add the white wine to the skillet and use a whisk to make a buttery sauce. Just keep on adding a cube of the 100 gram butter at a time, you'll see the sauce will thicken.
Season with pepper and salt, that's it for an easy sauce! Start with a large spoon of the celeriac puree. Season the Brussels sprouts and carrot slices with pepper and salt and divide them over the plates.
CUT the saltimbocca in half and place on the celeriac puree. DIVIDE the mushrooms and a large spoonful of sauce. GARNISH with a sage leaf.