🍽️ Roman Style: Veal Cutlets with Ham and Sage

Name: Roman Style: Veal Cutlets with Ham and Sage
Total time: 30 min
Cuisine: German
Ingredients: 4 Veal Schnitzel (very thinly sliced); 4 Slices of Parma Ham (thin slices); 4 Sage leaves (fresh); Salt and pepper; 3 tbsp Butter for frying; 50 ml White wine; 2 tbsp Butter for the sauce

330 kcal · 30 min

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Ingredients

4 Veal Schnitzel (very thinly sliced)
4 Slices of Parma Ham (thin slices)
4 Sage leaves (fresh)
Salt and pepper
3 tbsp Butter for frying
50 ml White wine
2 tbsp Butter for the sauce

Instructions

1. Top each cutlet with a slice of Parma ham and a fresh sage leaf. Secure the layers together with a toothpick so nothing slips off.
2. Fry the cutlets in 3 tablespoons of hot butter for about 2 to 3 minutes on each side until golden brown. Remove them from the pan, season the underside with salt and pepper, and keep them warm.
3. Deglaze the pan drippings with white wine and let the liquid reduce slightly. Whisk 2 tablespoons of cold butter into the sauce until creamy. Season with salt and pepper to taste. Serve the cutlets with the sauce.
4. Serve the dish with rosemary potatoes and a fresh garden salad.

Nutrition per serving

kcal: 330
Protein: 28 g · Fett/Fat: 22 g · Carbs: 2 g