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
Saltimbocca
Saltimbocca

Instructions

  1. 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.
  2. 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.
  3. 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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