Medium

Olive oil

tablespoons

Pepper

Salt

Soft butter

Veal

Raw ham

White wine

Sage leaves

Saltimbocca

<h5>3 min</h5><p>For the 200g of veal, ask your butcher to cut you the thinnest cutlets possible. Tell him it's to make saltimbocca or paupiettes, he'll understand (if he's a good butcher of course).</p><p>Spread the cutlets on a cutting board, cover with a sheet of cling film.</p>

<h5>3 min</h5><p>Tap on the cutlets, with a pan for example, to flatten them even more.</p>

<h5>3 min</h5><p>Cover each cutlet with a layer of raw ham (Italian ham if possible).</p><p>Don't add salt, the ham is already salty enough, but do add pepper.</p>

<h5>3 min</h5><p>Make a layer of sage leaf on top.</p>

<h5>2 min</h5><p>Roll the cutlets over themselves.</p>

<h5>5 min</h5><p>Cut the rolls into bite-sized pieces and close with a wooden pick while they cook.</p>

<h5>10 min</h5><p>In a skillet over medium heat, melt 30 g of butter in 3 tablespoons of olive oil.</p><p>When the mixture is hot, pour in the saltimbocca, and brown them on all sides.</p><p>Once golden brown, clear onto a plate, remove the skewers, and cover with foil to keep warm.</p>

<h5>10 min</h5><p>Then prepare the sauce by returning the pan to high heat, and pouring in 200 ml of dry white wine.</p><p>Salt, pepper, and let reduce until thickened.</p>

<h5>1 min</h5><p>Quickly pass the saltimbocca through the hot sauce.</p>

<p>And serve over a bed of pasta or white rice.</p>

Medium

40 min

Meat

Main course

Servings

2

Nutrition

/ per serving

Directions

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