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Veal escalope with sage leaves
Ingredients
for 4 servings:
8 veal cutlets approx. 80-90 g
1 tablespoon oil
iodized salt, pepper from the mill
8 slices of air-dried ham
16 fresh sage leaves
1/8 l white wine
toothpick
Preparation :
Rinse the schnitzel under cold running water and pat dry. Heat oil in a pan, fry the schnitzel for about 2 minutes on each side, sprinkle with salt and pepper and keep warm.
Briefly fry the ham slices in the frying fat on both sides, add 16 fresh sage leaves and heat through. Cover each schnitzel with 1 sage leaf and place 1 ham slice on top.
Fold the schnitzel in half and use a wooden skewer to stick a sage leaf on top. Boil the drippings in white wine, pour over the schnitzel and serve warm or cold.
Bon appetit!
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