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Jamanleyx
Saltimbocca
Italian veal steaks with Parma ham and sage stewed in wine, so good that they jump in your mouth.
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Ingredients
Directions
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Place the slices of parma ham on a work surface and spread the leaves of sage over them.
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Place a veal schnitzel on each slice of ham and roll up with the ham. Secure with a cocktail stick.
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Heat the butter in a frying pan with non-stick coating and fry the rolls over medium heat in approx. 4 min. Brown.
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Turn down the fire and extinguish with the Marsala. Stew the saltimbocca 10-12 min. On low heat with a lid on the pan.
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Remove the meat from the pan and keep warm under aluminum foil.
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Pour the Marsala into the frying pan and reduce to 5-7 heat until it has the thickness of sauce.
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Turn off the heat and stir in the cold butter with a wooden spoon.
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Serve the sauce with or over the rolls.
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Nutrition
265Calories
Sodium17% DV405mg
Fat14% DV9g
Protein64% DV32g
Carbs1% DV4g
Fiber8% DV2g
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