Ingredients
for 4 servings- 8 thin veal escalope
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 large Sage leaf
- 8 slices Parma ham
- salt
- freshly ground peppers
- ½ cup dry white wine
- 1 lemon
Preparation steps
1
Pound the escalopes flat. Heat the butter and oil in a frying pan and toss the sage leaves in the hot fat for 1 minute.
2
Remove and drain on kitchen paper. Place a slice of ham and a sage leaf on each escalope and secure with a toothpick.
3
Fry quickly for 2 minutes each side, seasoning with salt and pepper. Keep the escalopes warm and deglaze the pan with the white wine.
4
Serve the escalopes on a platter with the wine sauce and lemon slices. Serve with baguette.
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