Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 thin veal schnitzel
- 2 slices Parma ham
- 6 leaves sage
- 50 g bacon, smoked, cut into cubes
- 1 tablespoon capers
- 100 ml veal stock
- Olive oil, for the pan
Print Recipe
Pin Recipe Instructions
- Cut the thinly pounded schnitzel and the Parma ham into 3 parts each.
- Put the ham on the meat, put a sage leaf on top and fix everything with a toothpick.
- Fry the schnitzel in hot oil over medium heat for approx. 4 minutes on each side and keep warm.
- Leave out the sliced smoked bacon and take it out of the pan again. Add capers and deglaze with the veal stock. Briefly bring to the boil.
- Place the saltimbocca on a preheated plate and drizzle with the stock.
- Tastes very good on spinach leaves.
- 3 pieces of saltimbocca per person, with separately served spinach leaves, makes a main course.
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