Veal escalope à la Romana
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 4 thin veal cutlets (à approx. 150 g)
- 4 discs (approx. 80 g) Parma ham
- 8 leaves Sage
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp coarsely ground coloured pepper
- 4 wooden skewers
Directions
- 1
Dab schnitzel dry. Cover each cutlet with a slice of ham and two sage leaves and pin them with wooden skewers. Fry in hot oil on both sides for 3-5 minutes. Season with a little salt and coloured pepper
- 2
Requsite: none
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