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.
-
25 minMain dishtortellini ai for, candy cucumber, white balsamic vinegar, traditional olive oil, minced chicken natural, Chestnut mushroom, Sugocasa Tradizionale in bottle, fresh spinach, Mozzarella,pasta with minced meat, spinach and tomato sauce
-
30 minMain dishsomething crumbly potatoes, winter carrot, onions, self-raising flour, salt, ground cumin, curry powder, paprika, egg, frying oil,Indian fritters
-
25 minMain dishcouscous, Red onion, pickled green peppers, lamb chop, unsalted butter, traditional olive oil, fresh Italian stir-fry vegetables,lamb chops with couscous
-
25 minMain dishred-skinned potato, fresh string beans, shoulder Chops, French mustard, shallot, lemon, unsalted butter, cress,chop from the grill with string beans and red potato
Nutrition
265Calories
Sodium17% DV405mg
Fat14% DV9g
Protein64% DV32g
Carbs1% DV4g
Fiber8% DV2g
Loved it