Summary

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

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Instructions

1. 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.
2. 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.
3. Deglaze the roasting mixture with the marsala wine, bring to the boil briefly and pour the sauce over the meat. Serve immediately.