Veal Cutlets with Ham and Sage

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Veal Cutlets with Ham and Sage
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
600 grams Ground veal
1 onion
40 grams butter
vegetable oil
1 White roll
liter hot milk
2 eggs
salt
freshly ground peppers
16 fresh Sage
10 slices ham (such as Parma ham)
How healthy are the main ingredients?
hamonioneggsaltSage

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Serve with breadsticks and olives.