Veal Saltimbocca

Ingredients

• 100 g small zucchini (1 small zucchini)
• 1 Shallot
• 8 sage leaves
• 320 g thin veal cutlets (4 thin veal cutlets)
• Salt
• Pepper
• 60 g thin slices of Parma ham (4 thin slices of Parma ham)
• 0.5 Orange
• 2 tbsp olive oil
• 2 tbsp classic vegetable broth

Instructions

1. 1.

   Wash zucchini, pat dry and slice into thin rounds.

2. 2.

   Peel shallot and cut into wedges.

3. 3.

   Rinse sage leaves and pat dry.

4. 4.

   Place each veal cutlet between two sheets of plastic wrap and gently flatten with a meat mallet. Season with salt and pepper.

5. 5.

   On each cutlet place one ham slice, two zucchini slices and two sage leaves. Secure with small wooden skewers.

6. 6.

   Squeeze half an orange to extract juice.

7. 7.

   Heat oil in a non-stick pan. Brown each cutlet for about 2 minutes per side. Transfer to a plate and keep warm in the oven if desired.

8. 8.

   In the same pan cook shallot and remaining zucchini slices for about 2 minutes. Add 4 tbsp orange juice and broth, season with salt and pepper, and simmer for about 1 minute.

9. 9.

   Pour the sauce over the veal Saltimbocca and serve with zucchini vegetables. Pair well with crisp ciabatta or ribbon pasta.