Veal Schnitzel with Ham and Sage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 thin veal schnitzel (scaloppine)
- 8 slices Parma ham, wafer-thin
- 8 sage leaves
- some salt and pepper, freshly ground
- 1 tablespoon margarine or butter
- 4 tablespoon Marsala
Print Recipe
Pin Recipe Instructions
- Lightly pound the veal schnitzel on the work surface so that they are nice and thin. Season with salt and freshly ground pepper. Place a slice of Parma ham and a sage leaf on each schnitzel. Secure both with a toothpick.
- Heat the oil in a pan and fry the schnitzel for about 3 minutes on each side. Take out and keep warm on a plate.
- Deglaze the roasting mixture with the marsala wine, bring to the boil briefly and pour the sauce over the meat. Serve immediately.
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