Ingredients
- 4 veal schnitzel (approx. 180 g each, prepared by the butcher as for a Wiener schnitzel)
- 8 slices Parma ham
- 16 sage leaves
- salt, pepper
- 200 ml beef broth
- 100 ml Marsala wine
- dark sauce thickener, as desired
Preparation
1. Lay the schnitzel out on the countertop. Put two slices of ham and four sage leaves on each schnitzel. Roll up the schnitzel and secure the four rolls with skewers.
2. Cut the rolls with a knife between the skewers so that there are four meat rolls speared on each skewer.
3. Heat the pan on the highest level up to the roasting window, switch to a low level, place the skewers inside and roast until the turning point is reached.
4. Turn over, close with the lid and unscrew the Visiotherm. Roast the other side for approx. 3 minutes until done. Season with salt and pepper. Remove skewers and keep warm.
5. Add the broth and Marsala to the pan, cook the gravy to release and reduce the sauce.
6. Pour into a small pot as desired and thicken slightly with some sauce thickener. Season the sauce to taste and serve with the saltimbocca skewers.
This recipe has been tested and approved by AMC.
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