Gespicktes Kalbsschnitzel (Saltimbocca) mit Weißweinsoße
Gespicktes Kalbsschnitzel (Saltimbocca) mit Weißweinsoße ist ein Rezept mit frischen Zutaten aus der Kategorie Kalb. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!
Ingredients
- 8 thin veal cutlets (approx. 500 g)
- 100 g butter
- 8 fresh sage leaves
- 8 slices Parmigiano cheese (or San Daniele)
- Salt
- white pepper (freshly ground)
- 125 ml white wine
Instructions
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1.
Gently pound the cutlets flat. In a large pan, let the butter foam up. Briefly swirl the sage leaves in it, remove and set aside.
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2.
Slightly brown the cheese slices in the sage butter and also set them aside. Add to the sage and keep warm.
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3.
Brown the veal cutlets in the same pan for 2 minutes per side. Season with a little salt and pepper.
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4.
Arrange the veal cutlets on preheated plates, each topped with one slice of cheese and one sage leaf (optionally secured with a wooden skewer) and keep covered and warm.
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5.
Deglaze the pan with white wine and 1 tablespoon water. Stir in 1 tablespoon cream, bring to a quick boil, season, then pour immediately over the Saltimbocca. Serve with white bread and a fresh green salad.
