Saltimbocca of veal escalope with fresh chanterelles

Ingredients for 4 servings:

• 4 thin veal escalopes, from the leg
• 12 sage leaves
• 4 slice(s) Parma ham, the size of the schnitzel
• 100 ml veal stock
• 100 ml white wine (Pinot Grigio)
• 150 ml cream
• 1 tsp jelly (blackcurrant)
• 250 g chanterelles or small brown mushrooms
• salt and pepper
• 2 tbsp butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Carefully flatten the veal escalopes on a board, taking care not to damage them. Distribute 3 sage leaves on one side of the meat for each escalope and secure a slice of Parma ham over each one using a toothpick. Beforehand, ensure that the ham slices are as large as possible. Clean the mushrooms dry, halve them if necessary, and fry them in 1 tablespoon of butter for a good 5 minutes. Season with salt and pepper, and then set aside. Now, in a large pan, fry all 4 escalopes at the same time in 1 tablespoon of melted butter, not overheating – use 2 pans if necessary. First, fry on the non-ham side for about 2 minutes. Then turn over, season the seared side with salt and pepper, and fry the ham side for another 1-2 minutes. Transfer the escalopes to a plate and keep warm with a lid. Meanwhile, set the heat very high – to make it go quickly, you might want to heat up a separate burner beforehand if you don’t have any gas – and deglaze the pan with the white wine. Now add the veal stock and cream in small amounts. Stir in the redcurrant jelly. Season with salt and pepper. Reduce the heat and then add more. Repeat this process until all the ingredients are used up and there is about 1 tablespoon of sauce left for each veal schnitzel. Now add the meat juices that have run out of the schnitzels to the sauce. Reduce again a little and season to taste. Remove the pan from the heat. Now place the mushroom pan on this hot heat to warm up. At the same time, toss the schnitzels in the sauce for a few seconds on both sides and serve immediately with the mushrooms. As a side dish, I serve this with Kenyan beans and perhaps a little plain risotto – stirred into chicken broth until cooked. Tip: You can also keep the schnitzels warm in the oven at around 65°C, but there’s a risk they’ll become tough. The sauce should be prepared very quickly. If you can’t buy fresh chanterelles, use small, firm brown mushrooms, which are available year-round.