Sautéed Veal with Sage

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Sautéed Veal with Sage

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

Ingredients

for

4

servings

Ingredients: 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

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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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