Veal escalope swith ham and sage
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Ingredients
- 500 g round fillet of veal, thinly sliced
- 200 g cured raw ham
- 1 glass of red wine
- 1 teaspoon of butter
- extra virgin olive oil to taste
- fresh to taste
- salt to taste
- black pepper to taste
Directions
- Flatten the sliced veal, lay a fresh sage leaf and a slice of ham on each escalope and secure with a toothpick.
- Pour olive oil and a part of the butter in a pan, add salt, black pepper and the meat; cook on a high heat for a few minutes, adding water and wine if necessary.
- When cooked, remove the meat and place on a plate with the ham on top.
- With a wooden spoon, unstick the cooking deposit from the pan, add the remaining butter and let it melt.
- Pour this sauce on the meat and serve very hot.
Wine pairing suggestion
Colli Lanuvini DOC
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