John Myers
Ingredients for 4 servings:
- 8 small veal escalopes
- Pepper, black pepper, or lemon pepper
- 16 sage leaves
- 8 slices of Parma ham
- some flour
- 40 g butter
- 100 ml white wine
- 100 ml meat broth
- Salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Veal schnitzel – very tender
Carefully enlarge the meat with the heel of your hand, then season with pepper. Wash the sage leaves, place two sage leaves on each escalope, and cover with a slice of Parma ham. Press the ham firmly onto the meat to prevent air bubbles from forming. Sprinkle a little flour onto a plate and carefully toss the escalopes in it, making sure the ham stays pressed down. Lightly brown the butter in a pan over medium heat. Place the veal escalopes in the pan, ham side down, and fry for 20 seconds (!) on each side. Then keep the meat warm on a plate in an 80°C oven. Deglaze the pan’s cooking juices with white wine and meat stock, then reduce by half. Season to taste and serve with the meat. Serve with white bread, salad, and full-bodied white wine.
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