Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below