ready in 37 min.
1 großer Pot, 1 Cutting board, 1 Small knife, 1 Fine grater, 1 Tablespoon, 1 Skillet, 1 Wooden spoon, 1 Sieve, 1 Measuring cups, 1 große Bowl
Carefully tenderise the meat using the smooth side of a meat mallet.
Place 1 slice of Parma ham and 1 sage leaf on each slice of meat (if necessary hold in place with a wooden toothpick).
Heat the olive oil in a skillet. Add the escalopes and fry for 2 minutes on each side. Season with salt and ground black pepper.
Pour in the Marsala wine and bring to a boil, simmer to reduce slightly.
Blanch the carrots and courgettes in salted water for 2–3 minutes.
Serve the veal on plates drizzled with sauce with the vegetables.
Garnish with sage leaves.