Italian scalloped ham schnitzel
4 servings
30 minutes
Schnitzel with ham and sage is an exquisite dish of Italian cuisine that embodies sophistication and rich flavor. It consists of tender veal cutlets enriched with the aroma of sage and the saltiness of Parma ham. The history of this recipe is linked to Tuscan traditions where sage is often used to add depth to meat dishes. The pieces of meat are fried until golden brown and then braised in white wine and vegetable broth, absorbing delicate and harmonious notes. The result is juicy meat with a subtle herbal aroma that pairs perfectly with rice and stewed vegetables. This dish is ideal for festive dinners, conveying the atmosphere of Italian hospitality and love for simple yet refined flavors.
1
Rinse the schnitzels and let the water drain. Place a slice of ham on each schnitzel. Top with 2 sage leaves and secure with 2 toothpicks.
- Veal chops: 4 pieces
- Parma ham: 4 pieces
- Sage leaves: 8 pieces
2
Heat 1 tablespoon of butter and olive oil in a pan. Fry the schnitzels on both sides for 2 minutes.
- Butter: 4 tablespoons
- Olive oil: 1 tablespoon
3
Remove the schnitzels from the pan and keep them warm.
4
Pour wine and vegetable broth into the pan, add salt and pepper. Add the remaining cold butter, whisking the sauce.
- Dry white wine: 100 ml
- Vegetable broth: 200 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the meat in the pan and simmer for about 3 minutes.
6
Serve with boiled rice and vegetables, such as stewed tomatoes.
- Ground black pepper: to taste