Summary

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

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.