Saltimbocca from veal

Ingredients

• 8 slices veal cutlets (≈80 g each)
• 8 slices Parma ham
• 8 sage leaves
• 1 tbsp butter
• Salt
• Pepper
• 125 ml sweet wine (Marsala)

Instructions

1. 1.

   Rinse the veal cutlets, pat dry and gently flatten with a meat mallet. Place a slice of ham and a sage leaf on each cutlet and secure with a wooden skewer. Melt 1 tbsp butter in a pan. Add the cutlets and sear 1–2 minutes per side. Lightly season with salt and pepper, then remove.

2. 2.

   Deglaze the pan with Marsala wine, bring to a vigorous boil. Taste, return the cutlets briefly to the pan to warm through.

3. 3.

   Arrange Saltimbocca on preheated plates, drizzle with sauce, and serve with potatoes if desired.