1. Cut veal escalope to bite size and season with black pepper.
2. Fold prosciutto in half and place it on top of a piece of veal.
3. Lay a leaf of sage on top of prosciutto.
4. Gently fry saltimbocca with butter in a non-stick pan until golden brown.
5. Wash and cut kale to bite size.
6. Toss kale in lemon dressing and season with sea salt to taste.
7. Cut peeled carrots into thin slices and boil in salted water until soft.
8. Blend boiled carrots in a blender until purée and season with sea salt to taste.
9. In a pot, bring tomato sauce to a boil, adding some water to adjust the taste and consistency.
10. Serve cooked saltimbocca with kale salad, carrot puree and tomato sauce.
Recipe by Chef Clement
