Veal with parma ham and sage in marsala sauce

Name: veal with parma ham and sage in marsala sauce
Cook time: 20 min
Total time: 65 min
Yield: 6
Cuisine: Italian
Ingredients: 1 kilo sticking potatoes eg Lady Cristl; 3 courgettes; 1 bag fresh Italian herbs 15 g; 6 el olive oil; 6 veal steak at room temperature; 6 to stick Parma ham; 6 el Marsala wine, liquor

A tasty Italian recipe. The main course contains the following ingredients: meat, solid potatoes (eg Lady Cristl), courgettes, fresh Italian herbs (15 g), olive oil, veal steak (at room temperature), Parma ham, Marsala (wine and liquor).

Ingredients

Kitchen Stuff

cocktail sticks
baking tray

Directions

Preheat the oven to 200 ° C.
Wash the potatoes and cut into thin slices.
Cut the zucchini into thin slices.
Place the potato and zucchini slices alternately in rows on the greased baking tray.
Ris the thyme of the twigs and sprinkle with salt and pepper over the slices.
Sprinkle with 4 tablespoons of olive oil.
Put the baking tray in the hot oven for 45 minutes.
Sprinkle the veal entrecotes with salt and pepper, place a fresh sage leaf (from the Italian spice mix).
Wrap a slice of Parma ham around the sirloin steak and secure with a cocktail stick.
Ten minutes before the casserole is ready, heat 2 tbsp oil in a frying pan.
Fry the sirloin steak over a high heat in 2 minutes.
Pour in the marsala and let it run on medium heat for another 2-3 minutes.
Turn the meat halfway.
The meat may still be a little rosé inside.
Serve the potatoes and zucchini on warm plates, lay the meat on it and spoon the sauce out of the pan over it..