Veal escalope à la Saltimbocca

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring 500 ml water and 1 level teaspoon of salt to the boil. Stir in polenta, bring to the boil, simmer on low heat for 3-4 minutes. Remove from the heat and let it swell for another 5 minutes. Grate parmesan finely and stir into the polenta. Pour into a small rectangular oiled dish (e.g. casserole dish) and smooth it down to a rectangle (15 x 20 cm). Let it cool down

2. 2

   Wash sage, shake dry, pluck leaves from the stems. Tap the meat between two layers of foil flat. Season one side of the escalopes with salt and pepper. Put 4 large sage leaves aside. Cover cutlets with remaining sage leaves and two slices of Parma ham each. Fold half of the cutlets over and stick together with a wooden skewer and one sage leaf each

3. 3

   Cut polenta into rectangles or rhombuses. Heat clarified butter in a large pan. Fry the polenta in the pan until golden brown. Heat oil in a second pan and fry meat for 1-2 minutes on each side.

4. 4

   Arrange meat and polenta on plates. Pour the roasting mixture over the meat and season with pepper. Garnish with sage and Parmesan shavings. Add the rest of the polenta

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
390 kcal

CARBS
13 g

FATS
19 g

PROTEINS
37 g