Ingredients

The following ingredients have 4 Servings
  • 8 thin veal escalope
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 8 large Sage
  • 8 slices Parma ham
  • salt
  • freshly ground peppers
  • 0.5 cup dry white wine
  • 1 lemon

Instruction

  • Pound the escalopes flat. Heat the butter and oil in a frying pan and toss the sage leaves in the hot fat for 1 minute.
  • Remove and drain on kitchen paper. Place a slice of ham and a sage leaf on each escalope and secure with a toothpick.
  • Fry quickly for 2 minutes each side, seasoning with salt and pepper. Keep the escalopes warm and deglaze the pan with the white wine.
  • Serve the escalopes on a platter with the wine sauce and lemon slices. Serve with baguette.