Saltimbocca with Rice

Ingredients

• 350 g long grain rice
• 1 small onion
• 1 pinch saffron
• 8 cocktail tomatoes
• 500 g thin slices of tender veal cutlets (total 4 thin slices)
• 4 slices Parma ham (very thinly sliced)
• 12 large sage leaves
• 3 tbsp butter
• 125 ml dry white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the rice. Peel and finely chop the onion, then sauté with the rice in 1 tbsp butter and add three times the amount of water, saffron and a pinch of salt; bring to a boil and cook covered for about 20 minutes. Cut the sage leaves into thin strips.

2. 2.

   Bake the tomatoes on a baking sheet lined with parchment paper at 160 °C for about 10 minutes.

3. 3.

   Carefully pound each veal cutlet flat with the smooth side of a meat mallet. Place two sage strips and one slice of ham on each cutlet (tuck in with a wooden skewer if needed). Melt 2 tbsp butter in a pan, add the cutlets and cook for about 1–2 minutes per side. Season lightly with salt and pepper, then remove.

4. 4.

   Deglaze the pan with white wine, bring to a vigorous boil. Whisk in 1–2 tbsp butter into the sauce. Taste, return the cutlets briefly to the pan to warm, then mix the sage into the rice. Distribute the rice onto preheated plates, add the cutlets, drizzle with sauce and garnish with tomatoes.