Saltimbocca
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel, very thin
- 4 slices Parma ham
- sage leaves, fresh
- 1 tablespoon butter
- salt and pepper
- 0.25 liter ¼ broth
- 1 tablespoon butter for flakes butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 50 ° C. Wash, pat, plate and cut the veal escalopes. Halve the Parma ham and top the schnitzel with it. Pin the ham together with the sage with a toothpick.
- Fry the schnitzel with the sage and ham side vigorously for 3 minutes. Season everything with salt and pepper, turn and fry for another 2 minutes and then keep warm.
- Deglaze the roast with the broth and stir in the flakes of butter with a whisk. Pour the sauce over the schnitzel and serve immediately.
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