Veal escalope in Marsala sauce

Ingredients for 4 servings:

• 4 veal escalopes
• ½ bottle of Marsala
• 4 cups of cream (200ml)
• 12 sage leaves
• 4 slices of Parma ham
• 8 shallots, halved
• 4 tomatoes, dried
• 1 garlic clove(s), finely chopped
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

ideal dish for guests, festive and stress-free

Marinate the schnitzels in Marsala for 12 hours (preferably overnight). Then pat dry with paper towels and top each with a slice of Parma ham, a sage leaf, and a sun-dried tomato. Fold the schnitzels over to form a pocket and secure with a toothpick. Brown the schnitzels vigorously in a pan and place them in an ovenproof dish. Pour the Marsala used for the marinade into a saucepan, bring to a boil, and let cool. Add the cream, shallots, and garlic, and season to taste with salt and pepper. Add more Marsala, if desired. Pour the sauce over the schnitzels and cook in a preheated oven at 220°C for 20-30 minutes. Meanwhile, heat the oil in a pan and deep-fry the remaining sage leaves, placing them on paper towels to absorb any excess fat. Serve with the schnitzels.