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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.