Saltimbocca alla Romana

ALL YEAR ROUND - PREFERABLY WHEN SAGE GROWS IN THE GARDEN /

Allow one veal escalope per person, which can be divided according to size, and serve several small escalopes per guest. Salt and pepper the meat on both sides, cover one side with Parma ham and a sage leaf and fix both with a toothpick. Heat olive oil in a pan and sear the cutlets on both sides (usually 1.5 - 2 minutes per side is enough), then deglaze with white wine. Serve quickly with the side dishes (rosemary potatoes / carrots - just vegetables would also do). As another interesting variation, we would recommend using Madeira instead of white wine. The "sweet spiciness" goes very well with the Parma ham - but then it would be over with the alla Romana!

Veal escalope / Parma ham / sage / salt / pepper / olive oil / potatoes and/or carrots as a side dish

hs / translation: DeepL