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Veal Escalope À La Saltimbocca

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Veal Escalope À La Saltimbocca

The perfect veal escalope à la saltimbocca recipe with a picture and simple step-by-step instructions.

  • 1 Zucchini
  • 1 Shallot
  • 8 Sage leaves
  • 4 Veal schnitzel
  • Salt
  • Pepper
  • 4 Parma ham slices
  • 0,5 Orange
  • 2 tbsp Olive oil
  1. Wash the zucchini, rub dry and slice. Peel the shallot and cut into wedges. Wash the sage leaves and pat dry. Squeeze half the orange.
  2. Place thin veal escalopes between cling film and pound them flat. Season with salt and pepper. Spread the thin ham, a few zucchini slices and sage leaves on the schnitzel. Pin with wooden skewers.
  3. Heat the oil. Fry the schnitzel in it on each side for about 2 minutes. Keep warm. Fry the shallot and remaining zucchini slices in the frying fat for about 2 minutes. Stir in orange juice, season with salt and pepper and simmer for about 1 minute. Serving.
Dinner
European
veal escalope à la saltimbocca

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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