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🥩 Simple Veal Saltimbocca

450 kcal · 20 min · 4 servings

Simple Veal Saltimbocca Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the 4 veal cutlets dry with kitchen paper. Important: Never wash them, or the fat will splatter.
  2. 2. Lay one slice of ham flat on each of the 4 cutlets. Make sure the ham covers the meat.
  3. 3. Place one sage leaf in the center of each ham slice. Distribute the 8 leaves evenly.
  4. 4. Secure each cutlet with a toothpick in two places. This stops the topping from coming loose during frying.
  5. 5. Preheat the oven to 180 °C with top and bottom heat. This takes about 3 minutes.
  6. 6. Heat 2 tbsp olive oil in a large frying pan (28 cm) over medium heat (level 5 of 9).
  7. 7. Fry the cutlets for about 2 minutes per side in the hot pan. They should be golden brown and the ham crispy.
  8. 8. Remove the cooked cutlets from the pan and place them on a plate. Cover them loosely with aluminum foil.
  9. 9. Pour the 100 ml white wine into the hot pan. Scrape up the brown bits from the bottom (deglaze).
  10. 10. Let the wine sauce simmer and reduce for about 2 minutes, until it thickens slightly. Remove the pan from the heat.
  11. 11. Stir the 40 g cold butter into the hot sauce. This makes the sauce smooth and creamy.
  12. 12. Return the cutlets to the sauce and turn them briefly to warm through. Do not cook further.
  13. 13. Serve the Saltimbocca immediately on warmed plates. The sauce should be glossy and not watery.

Nutrition per serving