Veal Cutlets in Batter with Ham and Sage

Ingredients

• 100 g flour
• 1 pinch salt
• 1 egg yolk
• 1 tbsp cognac
• 1 tsp oil
• 60 ml milk
• 1 Egg white
• 8 small veal cutlets
• 8 slices thin, large Parma ham (or Serrano ham)
• 100 g cooked, well-drained, coarsely chopped spinach leaves
• 16 sage leaves
• frying oil
• 2 tbsp clarified butter
• Salt
• Pepper
• sage (for garnish)

Instructions

1. 1.

   Sift the flour into a mixing bowl and add salt. Whisk in the egg yolk, cognac, oil, and milk until smooth. Beat the egg white very stiff and fold it into the batter.

2. 2.

   Pat the cutlets lightly. Arrange ham slices side by side. Place a sage leaf and a cutlet on each ham slice; for four cutlets, add spinach at the edge and press tightly together. Add another sage leaf on top of each cutlet and wrap them in the ham, ensuring they are well encased. Pass the four cutlets without spinach through the batter and deep‑fry in hot oil until golden yellow. Fry the remaining four cutlets in a pan with hot clarified butter for 1–2 minutes per side. Drain on kitchen paper, garnish with sage, and serve with bean salad.