Summary

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

1. Cut the thinly pounded schnitzel and the Parma ham into 3 parts each.
2. Put the ham on the meat, put a sage leaf on top and fix everything with a toothpick.
3. Fry the schnitzel in hot oil over medium heat for approx. 4 minutes on each side and keep warm.
4. 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.
5. Place the saltimbocca on a preheated plate and drizzle with the stock.
6. Tastes very good on spinach leaves.
7. 3 pieces of saltimbocca per person, with separately served spinach leaves, makes a main course.