Ingredients
- 8 veal schnitzel (approx. 60 g each)
- pepper
- 8 slices Parma ham
- 8 sage leaves
- 100 ml Marsala wine
- 50 ml cream
- salt
Preparation
1. Season the veal schnitzel with pepper and wrap each with a slice of Parma ham. Place a sage leaf on top and fix it with a toothpick.
2. Heat the pot on highest level up to the roasting window, switch to a low level, place the first serving of saltimbocca in the pot and roast until it is lightly to remove from the bottom of the pot. Turn and roast the second side in the same way.
3. Remove the finished Saltimbocca, roast the remaining Saltimbocca in the same way and keep warm.
4. Deglaze with Marsala, dissolve the juices and reduce a little. Add cream and let simmer for approx. 5 minutes. Season to taste with salt and pepper and serve together with Saltimbocca.
This recipe has been tested and approved by AMC.
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