Romana Saltimbocca

Ingredients for 4 servings:

• 4 veal escalopes, thinly sliced
• 4 slices of Parma ham, thinly sliced
• 8 sage leaves (more to taste)
• 3 tbsp butter, ice cold
• 125 ml dry white wine
• lemon juice
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drizzle the schnitzels with a little lemon juice and top each half with a slice of ham and 2 sage leaves. Season with a little freshly ground pepper, fold together, and secure with a toothpick. Then season with salt and pepper on the outside. Heat the butter in a pan and sear the schnitzels on both sides for about 2 minutes. Remove from the pan and keep warm. Deglaze the pan with the wine. Add the cold butter, bring to a boil briefly, and season with salt and pepper. Add the meat and heat briefly in the sauce again. Serve with baked potatoes and, for example, zucchini. Tip: If you’d prefer more sauce, simply use double the amount of wine, butter, and a little dried sage, or add a little cream. You don’t have to be sparing with the sage either.