Saltimbocca with Pea Vegetables

Ingredients

• 4 thin veal cutlets (about 125 g each)
• 2 tbsp butter
• 8 sage leaves
• 8 slices Parma ham
• Salt
• Pepper (freshly ground)
• 125 ml white wine
• 300 g frozen peas
• 2 Spring Onions
• 50 ml dry white wine

Instructions

1. 1.

   Wash and trim the spring onions, cutting the white and light green parts into about 2 cm pieces. In a pan heat butter, sauté the spring onions, add the frozen peas, season with salt and pepper, cover and cook over low heat for about 5 minutes.

2. 2.

   Cut the cutlets in half, gently pound flat. Place a slice of ham and one sage leaf on each cutlet and secure with a skewer. In 1 tbsp hot butter brown each side for 2 minutes, seasoning with salt and pepper. Set veal warm and reduce the pan juices with wine.

3. 3.

   Plate the cutlets, pour over the sauce, and serve with the pea vegetables.