John Myers
Ingredients for 5 servings:
- 10 steak(s) (minute steaks), pork, approx. 80g each
- 10 slices of Parma ham
- 5 large sage
- 500 ml water, warm
- 2 packs of sauce powder, for cream sauce
- some margarine, for frying
- 125 g butter, for the sauce
- some flour
- some salt
- some pepper, black
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
with minute steaks instead of veal schnitzel
Flatten the minute steaks between cling film or in a freezer bag. Then season both sides with salt and pepper. Top the minute steaks with a slice of Parma ham and finely chopped sage, fold in half, and secure with a wooden skewer. Coat in a little flour and sear briefly on both sides (not too long, or the meat will become too tough). Remove the meat from the pan and keep warm. Loosen the pan juices with the butter, add warm water and the sauce mix, and bring to a boil. Add the remaining finely chopped sage leaves and whisk until frothy, then add the meat. Serve with fries or rosemary potatoes and a seasonal salad.
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