Veal Cutlets with Ham and Sage
Peel, chop and sauté the onion in 20 grams (approximately 1 1/2 tablespoons) of butter. Soak the bread in the milk. Chop 6 sage leaves very finely.
Combine the cooked onions, the drained bread and chopped sage with the salt and pepper. Add to the meat and knead well. With moistened hands, form 10 round, flat patties.
Heat a little oil and butter in a large pan and brown the meat patties for 3-5 minutes on each side. Remove the meat patties. Top each with 1 slice of ham and a sage leaf. Cook again briefly. Serve on a hot plate. Deglaze the meat juices with wine. Season well with salt and pepper. Pour over the meatballs.
Serve with breadsticks and olives.