← All recipes

🍽️ Classic Veal Saltimbocca with Ham and Sage

541 kcal · 30 min · 4 servings

Ingredients

• 8 small veal schnitzels (approx. 80 g each)
• 4 slices Parma ham
• 8 sage leaves
• 1 tbsp olive oil
• 2 tbsp butter
• salt
• pepper (from the mill)
• 100 ml Marsala

Instructions

1. 1. Press the veal cutlets flat evenly from the outside using the palm of your hand.
2. 2. Halve the large ham slices so they are roughly the size of the meat pieces.
3. 3. Fold the ham pieces and place them on top of the veal cutlets.
4. 4. Place one fresh sage leaf on each cutlet.
5. 5. Secure the ham and sage with a toothpick so nothing slips off.
6. 6. Heat the oil and one tablespoon of butter in a large pan over medium heat.
7. 7. Fry the cutlets with the meat side down for one to two minutes.
8. 8. Turn the cutlets and cook them through on the other side.
9. 9. Season the finished cutlets briefly with salt and black pepper.
10. 10. Remove the cutlets from the pan after one to two minutes and set them aside.
11. 11. Deglaze the pan juices in the pan with Marsala wine.
12. 12. Bring the sauce to a brief boil until it reduces slightly.
13. 13. Stir in the remaining cold butter until it has melted into the sauce.
14. 14. Remove the pan from the heat so the sauce stops cooking.
15. 15. Place the cutlets back into the pan to keep them warm in the sauce.
16. 16. Serve the cutlets hot, drizzled with the Marsala sauce.

Nutrition per serving

• kcal: 541
• Protein: 88 g · Fett/Fat: 16 g · Carbs: 6 g