Veal with balsamic sauce and roast vegetables

Preheat the oven to 240C (220C fan-forced). Combine parsnips, potatoes, garlic, half the oil and salt and pepper in a shallow oven tray; toss to coat vegetables. Roast for about 30 minutes or until browned and tender.

Meanwhile, pound veal between sheets of plastic wrap until thin. Place one piece of prosciutto on one half of each piece of veal. Fold over veal to almost enclose filling; place a sage leaf on top. Pound again lightly to flatten.

Toss veal lightly in flour; shake away excess flour. Heat 20g of the butter and the remaining oil in a large frying pan; add half the veal, sprinkle with salt and freshly ground black pepper. Cook until browned lightly on both sides and just cooked through, about 2 minutes. Remove from pan; cover to keep warm. Repeat with remaining veal.

Drain fat from pan. Add balsamic vinegar to pan, simmer, uncovered, until thickened. Add stock, bring to the boil. Remove from heat, add remaining butter; stir until melted.

Serve veal and sauce with vegetables and rocket, if desired.

Not suitable to freeze or microwave.