Saltimbocca Alla Romana with Rosemary Potatoes from Oven

Summary

Ingredients

• 2 veal schnitzel
• 4 slices Parma ham
• 4 sage leaves, fresh
• some flour
• sea-salt
• Pepper, more colorful, from the mill
• 2 tablespoon butter
• 3 tablespoon ghee
• 1 shot Condimento Bianco
• 100 ml vegetable stock
• 800 g potato (s), cut into wedes or sticks
• Rosemary needles, fresh, finely chopped
• olive oil

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Instructions

1. Put the potato pieces, rosemary, olive oil, pepper and salt in a bowl, mix well, place one at a time on a baking sheet with sufficient space between them and place in the oven preheated to 200 ° C. Depending on the thickness of the pieces, they take between 15 and 25 minutes to become crispy.
2. During this time, rinse the schnitzel, pat dry and gently flatten it with a meat tenderizer. Sprinkle with salt and pepper on both sides and then cut in half. Place a suitable slice of Parma ham on each piece. Place 1 - 2 sage leaves on top of these. Fold the schnitzel together and use a toothpick to pin the two halves together. Turn the schnitzel in a little flour on a plate.
3. Heat the ghee in a pan and carefully place the schnitzel in it. Fry for 3 - 4 minutes on both sides. Place on preheated plates. Add the stock and vinegar to the pan. Loosen the roast set and let it boil down a little. Add the butter and beat until frothy with a whisk. Season to taste with salt and pepper.
4. Put the potatoes on the plates with the meat. Pour a little sauce over the meat and serve immediately.