Veal Escalope Saltimbocca
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 small veal schnitzel
- 12 fresh sage leaves
- 12 small Slice Parma ham
- 4 tablespoon oil
- 4 tablespoon white wine, dry
- 2 tablespoon butter
- some salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Wash and dry the schnitzel, remove skin and sinews and press evenly flat with the heel of your hand.
- Wash and dry the sage leaves. Place a slice of ham and a sage leaf on each schnitzel and secure with a wooden skewer.
- Heat the oil and fry the schnitzel over medium heat for 2-3 minutes on each side. Season the unoccupied side with salt and pepper.
- Drizzle about 1 tablespoon of white wine over the schnitzel and keep them warm.
- Peel off the roasting set with the rest of the wine, melt the butter in it and pour the sauce over the schnitzel.
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