4 veal cutlets a 100 (or 2 large)
4 slices of raw ham
4 sage leaves
30 gr butter
Splash of marsala wine (can also be replaced with white wine)
Place the veal cutlets under a piece of cling film and hit them a few times with a pan or other heavy object to make them flatter. Place a piece of ham on each schnitzel and wrap the ends under the piece of meat. Stick a sage leaf onto the meat with a toothpick. Heat half the butter in a frying pan and place the pieces of meat in the pan with the sage leaf facing up.
Turn the veal cutlets after 2 minutes and cook the other side for 1 minute as well. Remove the meat from the pan and place on a plate and keep warm under a lid or under foil. Add the other half of the butter to the pan and melt over high heat. Deglaze with the wine and stir with a wooden spoon or whisk to loosen all the sticks from the pan, let it simmer for 1 minute. Then put the meat back in the pan in the sauce and serve with, for example, pasta or lemon potatoes.
Instead of veal schnitzel you can also use chicken or pork.
Source: Leukerecepten by leukerecepten-nl.
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