Grauburgunder trocken

Ingredients

• 4Small veal cutlets
• 4Slices of Parma ham
• Fresh sage leaves
• 50 gButter
• 100 mlDry white wine
• Salt, pepper, toothpicks

Preparation

1. 1Flatten the cutlets and season with pepper (use little salt, as the ham is already salty).
2. 2Place one slice of ham and a sage leaf on each cutlet and secure them with a toothpick.
3. 3Heat butter in a pan, briefly sear the meat on the ham side first, then turn.
4. 4Cook until the meat is tender, then remove from the pan.
5. 5Deglaze the pan drippings with white wine, reduce slightly, and pour over the meat.