Filter
Reset
Sort ByRelevance
Jamanleyx
Saltimbocca
Italian veal steaks with Parma ham and sage stewed in wine, so good that they jump in your mouth.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Place the slices of parma ham on a work surface and spread the leaves of sage over them.
-
Place a veal schnitzel on each slice of ham and roll up with the ham. Secure with a cocktail stick.
-
Heat the butter in a frying pan with non-stick coating and fry the rolls over medium heat in approx. 4 min. Brown.
-
Turn down the fire and extinguish with the Marsala. Stew the saltimbocca 10-12 min. On low heat with a lid on the pan.
-
Remove the meat from the pan and keep warm under aluminum foil.
-
Pour the Marsala into the frying pan and reduce to 5-7 heat until it has the thickness of sauce.
-
Turn off the heat and stir in the cold butter with a wooden spoon.
-
Serve the sauce with or over the rolls.
-
30 minMain dishpotatoes something crumbly, sour cream, butter, Swedish meatballs, boiled beets, onions, cranberry compote,Swedish meatballs with puree
-
20 minMain dishvegetable stock, boiling water, shallot, traditional olive oil, risotto rice, grated beetroot, mortadella, Grana Padano cheese, creme fraiche, Taggia olive,creamy beet risotto with mortadella
-
45 minMain dishpotatoes, chestnut mushrooms, olive oil, Red onions, garlic, Red pepper, fresh spinach, Eggs, cream culinary, goat cheese, flat leaf parsley,goat cheese omelette with vegetables
-
20 minMain dishWhite bread, thyme, garlic, olive oil, white hazelnuts, avocado, blue cheese, balsamic vinegar, honey, thyme,gratinated avocado with blue cheese
Nutrition
265Calories
Sodium17% DV405mg
Fat14% DV9g
Protein64% DV32g
Carbs1% DV4g
Fiber8% DV2g
Loved it