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🍽️ Veal Saltimbocca with Ham, Sage, and Peas

460 kcal · 30 min · 4 servings

Ingredients

• 4 thin veal cutlets (approx. 125 g each)
• 2 tbsp butter
• 8 sage leaves
• 8 slices Parma ham
• salt
• pepper (from the mill)
• 125 ml white wine
• 300 g frozen peas
• 2 spring onions
• 50 ml dry white wine

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the tough root ends.
3. 3. Cut the white and light green parts of the onions into pieces about 2 centimeters long.
4. 4. Heat some butter in a pan.
5. 5. Sauté the chopped spring onions in it briefly.
6. 6. Add the frozen peas to the pan.
7. 7. Season the vegetables with salt and pepper.
8. 8. Place a lid on the pan.
9. 9. Let the vegetables cook covered over low heat for about 5 minutes.
10. 10. Cut each veal cutlet in half.
11. 11. Pound the meat pieces flat until they are thin.
12. 12. Place a piece of ham on each piece of meat.
13. 13. Place a sage leaf on the ham.
14. 14. Secure the layers with a small wooden skewer.
15. 15. Heat 1 tablespoon of butter in a pan until it is hot.
16. 16. Fry the cutlets for 2 minutes on the first side.
17. 17. Fry the cutlets for another 2 minutes on the second side.
18. 18. Season the fried cutlets with salt and pepper.
19. 19. Keep the finished veal cutlets warm.
20. 20. Deglaze the pan with the wine to lift the browned bits.
21. 21. Let the liquid boil briefly.
22. 22. Place the warm cutlets on the plates.
23. 23. Pour the sauce from the pan over the cutlets.
24. 24. Serve the dish together with the prepared pea mixture.

Nutrition per serving

• kcal: 460
• Protein: 58 g · Fett/Fat: 17 g · Carbs: 11 g