Saltimbocca Roman style

Name: Saltimbocca Roman style
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 60 g Butter or margarine; 1 package (450 g) frozen peas; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 8 (approx. 500 g) small wafer-thin veal escalopes; 8 ultra-thin discs; 7-10 Tbsp raw ham; 8 large sage leaves; 1/8 l dry white wine; 7-10 Tbsp wooden skewers; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
60 g Butter or margarine
1 package (450 g) frozen peas
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
8 (approx. 500 g) small wafer-thin veal escalopes
8 ultra-thin discs
7-10 Tbsp raw ham
8 large sage leaves
1/8 l dry white wine
7-10 Tbsp wooden skewers
7-10 Tbsp Cling film

Directions

1
Onions peel, halve and in columns cut. Heat 20 grams of fat in a saucepan. Fry the onion slices until transparent. Add peas without defrosting. Deglaze with broth and steam for ten 10 minutes.
2
Season to taste with salt, pepper and sugar. Wash the meat and beat it with a meat tenderizer, preferably between two layers of foil. Place a slice of ham and a sage leaf on each cutlet.
3
Pin it with a wooden skewer. Turn the meat and season with salt and pepper. Heat 20 grams of fat in a pan. Add veal escalope with the ham side down and fry for two minutes until golden brown.
4
Turn the schnitzel and fry on the second side for another 1/2 minute. Remove the veal escalopes from the pan. Deglaze the frying stock with wine, bring to the boil and dissolve the frying mixture. Stir in remaining fat in flakes.
5
Season the sauce. Heat the schnitzel briefly in the sauce. Drain the peas and serve the schnitzel. Drizzle with sauce and add white bread.