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🍽️ Veal Schnitzel with Zucchini, Ham, and Sage

354 kcal · 30 min · 4 servings

Ingredients

• 100 g small zucchini (1 small zucchini)
• 1 shallot
• 8 sage leaves
• 320 g small thin veal schnitzel (4 small thin veal schnitzel)
• salt
• pepper
• 60 g thin slices Parma ham (4 thin slices Parma ham)
• 0.5 orange
• 2 tbsp olive oil
• 2 tbsp classic vegetable broth

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Dry the zucchini with a kitchen towel.
3. 3. Slice the zucchini into thin rounds.
4. 4. Peel the shallot.
5. 5. Cut the shallot into wedges.
6. 6. Wash the sage leaves.
7. 7. Gently pat the sage leaves dry.
8. 8. Place a veal schnitzel between two layers of cling film.
9. 9. Pound the schnitzel slightly flat with a meat mallet.
10. 10. Season the schnitzel with salt and pepper.
11. 11. Place one slice of ham on the schnitzel.
12. 12. Place two slices of zucchini on the ham.
13. 13. Place two sage leaves on the zucchini.
14. 14. Secure the layers with a small wooden skewer.
15. 15. Squeeze the juice from half an orange.
16. 16. Heat oil in a non-stick pan.
17. 17. Fry the schnitzels for about two minutes on each side.
18. 18. Remove the schnitzels from the pan.
19. 19. Place the schnitzels on a plate.
20. 20. Keep the schnitzels warm in the oven if needed.
21. 21. Fry the shallots in the cooking fat for about two minutes.
22. 22. Fry the remaining zucchini slices in the cooking fat for about two minutes.
23. 23. Stir in four tablespoons of orange juice into the pan.
24. 24. Pour the broth into the pan.
25. 25. Season the sauce with salt and pepper.
26. 26. Let the sauce simmer for about one minute.
27. 27. Pour the sauce over the veal schnitzels.
28. 28. Serve the schnitzels with the zucchini vegetables.

Nutrition per serving

• kcal: 354
• Protein: 52 g · Fett/Fat: 14 g · Carbs: 3 g