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🍽️ Veal Saltimbocca with Bacon and Sage served with Tagliatelle

846 kcal · 30 min · 4 servings

Ingredients

• 300 g Tagliatelle
• Salt
• 250 g Cherry Tomatoes
• 8 small Veal Schnitzel (approx. 80 g each)
• 4 Slices Parma Ham
• 8 Sage Leaves
• 3 tbsp Olive Oil
• 2 tbsp Butter
• Salt
• Pepper (from the mill)
• 150 ml dry White Wine

Instructions

1. 1. Bring water to a boil in a pot and add salt. Cook the tagliatelle in it until al dente (firm to the bite). Take the tomatoes out of the water and wash them thoroughly. Cut the tomatoes in half or into quarters.
2. 2. Press the veal cutlets flat with your palm if they are still too thick. Take the large ham slices and cut them in half. Fold the ham pieces so they are roughly the size of the meat slices. Place a piece of ham on each veal cutlet. Place one fresh sage leaf on the ham. Secure everything with a toothpick so nothing slips.
3. 3. Heat a pan and add 1 to 2 tablespoons of oil and 1 tablespoon of butter. Fry the cutlets at medium heat with the meat side down for 1 to 2 minutes. Turn the cutlets. Season them with salt and pepper. Remove the cutlets from the pan before they are fully cooked. Deglaze the pan drippings (browned bits) with the wine. Let the sauce reduce to about half its volume. Stir the remaining butter into the sauce. Do not let the sauce boil anymore. Taste the sauce. Place the cutlets back into the sauce. Let them finish cooking in the sauce for another 1 to 2 minutes.
4. 4. Heat the remaining oil in a pan. Add the tomatoes and heat them for 1 to 2 minutes. Season the tomatoes with salt and pepper. Take the drained pasta and toss it in the pan with a little pasta water. Serve the pasta with the saltimbocca on top. Remove the toothpicks before serving if you wish.

Nutrition per serving

• kcal: 846
• Protein: 98 g · Fett/Fat: 22 g · Carbs: 55 g