Classic Saltimbocca

Ingredients for 4 servings:

• 2 veal escalopes
• 1 pack of Parma ham
• 8 large sage
• 1 tbsp butter
• 4 tbsp olive oil
• n. B. Pfeffer
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 37 minutes

Wafer-thin veal escalopes with Parma ham and sage

Quarter the large veal escalopes and flatten them. To do this, drizzle the worktop or a cutting board with a little olive oil and briefly drag the escalopes through the oil on both sides. Lay the escalopes flat, cover with cling film, and flatten them with a flattening iron to a thickness of 3–5 mm. Do not use a serrated meat mallet, as the serrations will break the meat. Then lightly season the tops of the meat pieces with freshly ground pepper. Salt is not necessary, as the ham already contains enough salt. Place the slices of Parma ham on top of the meat pieces and, if necessary, shape them with a sharp knife. Place a large sage leaf on each piece of meat and ham. Secure the three pieces with wooden skewers, making sure to start from the top and pierce the sage leaf twice. Now heat the butter and olive oil in a large, smooth frying pan over 3/4 heat. If you have another sage leaf left over and place it in the middle of the pan, the fat is hot enough when the sage leaf starts to sizzle audibly. Brown the saltimbocca, ham and sage side first, for about 2-3 minutes. The thinner the meat is, the less time it needs to cook. Turn the meat over and cook the meat side down for only 20-30 seconds. Remove the meat and let it rest briefly. Finding the perfect doneness isn’t that difficult. You can experiment with a single saltimbocca if you like. This dish is original with veal escalopes. On weekdays, it also works with pork escalopes, which significantly reduces the cost. From my recipes, I like to serve it with Mediterranean beans and parsnip, potato, and truffle mash.