Veal Escalopes with Sage and Cured Ham

Name: Veal Escalopes with Sage and Cured Ham
Prep time: 20 min
Total time: 20 min
Yield: 4 Portionen
Ingredients: 500 g Veal escalope - very thinly sliced; 100 g Prosciutto - “Crudo” or “di Parma”; 8 piece Sage leaves - fresh; 3 tbsp Flour; Olive oil - for frying; 100 ml White wine - dry (e.g. Frascati or Pinot Grigio); 60 g Butter - cold; Salt; Pepper

Main Course

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Cook Time

20 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Veal Escalopes with Sage and Cured Ham is ready in 20 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These veal escalopes with sage and cured ham are a real treat and prepared in no time! I like to make them when I need something quick, but still want something special on the table. The tender veal, the spicy cured ham and the aromatic sage simply harmonize perfectly. The light white wine sauce rounds off the dish wonderfully. Served with fresh bread or a light side dish such as vegetables, it is an ideal dish for a quick lunch or an uncomplicated dinner. An absolute favorite recipe that is always well received!

Ingredients (9 ingredients)

500 g Veal escalope - very thinly sliced
100 g Prosciutto - “Crudo” or “di Parma”
8 piece Sage leaves - fresh
3 tbsp Flour
Olive oil - for frying
100 ml White wine - dry (e.g. Frascati or Pinot Grigio)
60 g Butter - cold
Salt
Pepper

Preparation (4 steps)

Preparation of the veal escalopes

Halve the veal escalopes depending on their size and salt them on both sides. Cover each escalope with a slice of cured ham and a sage leaf and fix both to the meat with a toothpick.