Veal Escalope with Ham and Sage – *

(*) Saltimbocca alla romana 1. Dry the veal cutlets, pat lightly and sprinkle with a little salt. Place a slice of ham and 1 sage leaf on each cutlet. Attach the ham and sage with a wooden stick.

Heat the butter and fry the cutlets in it on both sides at high temperature for about 6-8 minutes. Remove the meat from the roasting pan and put it on a preheated plate.

Bring the gravy to a boil with the wine, add the butter, cook briefly and pour over the meat.

Garnish: Leaf spinach and small fried potatoes.

Recommended drinks: sparkling white wine, e.g. Frascati

and whipped cream, schnitzel folded.

Time required : 20 min

Tip: stock up on high-quality spices – it pays off!

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