Saltimbocca alla Romana (Veal with Sage)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Pound 300 g veal escalopes thin, top each with 1 slice of Parma ham and 2 sage leaves and secure with a cocktail stick.

2. 2

   Lightly dust the meat side of the escalopes with flour.

3. 3

   Heat 1 tbsp olive oil and fry the escalopes ham side down first for 2 minutes, then turn and cook for another 2 minutes.

   2:00
4. 4

   Remove the escalopes, deglaze the pan with 80 ml white wine, stir in 1 tbsp butter and reduce the sauce for 1 minute. Pour over the saltimbocca and serve.

   1:00