Veal Schnitzel with Bacon and Sage (Saltimbocca) with Tagliatelle
Veal schnitzels topped with bacon and sage served alongside tagliatelle – a fresh recipe from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Tagliatelle
- Salz
- 250 g Cherry Tomatoes
- 8 small veal schnitzels (≈80 g each)
- 4 slices Parma ham
- 8 sage leaves
- 3 EL olive oil
- 2 EL Butter
- Salz
- Pfeffer (ground)
- 150 ml dry white wine
Instructions
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1.
Cook the tagliatelle in salted water until al dente. Wash and halve or quarter the tomatoes.
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2.
If needed, flatten the schnitzels evenly with a fist. Cut the large ham slices in half and fold them to fit the veal pieces. Place one sage leaf on each and secure with toothpicks.
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3.
For frying, add 1–2 EL oil and 1 EL butter to a hot pan. Brown the schnitzels on the meat side for 1–2 minutes over medium heat. Flip, season with salt and pepper, remove before fully cooked. Deglaze the pan with wine and reduce to about half. Stir in remaining butter, do not boil further. Taste, return the schnitzels to the sauce and let them steam for another 1–2 minutes.
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4.
In the same pan, heat the tomatoes in leftover oil for 1–2 minutes until hot, season with salt and pepper. Toss the drained tagliatelle with a splash of pasta water. Plate the Saltimbocca and serve (remove toothpicks if desired).
