Veal cutlets with sage and ham
Ingredients
Instructions
- 4 thin cutlets of 200 g each
- 4 thin slices of Parma ham
- 1 bunch of sage
- 1 tbsp. tablespoons double tomato concentrate
- 2 tbsp. coffee of veal stock
- 1 organic lemon
- 10 cl sherry vinegar
- tarragon
- olive oil
- salt pepper
- Cut each cutlet into 4 cutlets. Place them in a large dish.
- Salt and pepper lightly, sprinkle with 2 tbsp. tablespoons of olive oil, add half of the washed and dried sage leaves. Leave to marinate for 30 minutes.
- Cut each slice of Parma ham into 4, place one on each cutlet, add 1 sage leaf on top. Hold with a wooden pick.
- Heat 1 tbsp. tablespoon olive oil in a large non-stick skillet. Fry the cutlets for 2 minutes on each side. Keep the cutlets warm under aluminum foil.
- In the pan, for the sherry vinegar, the veal stock dissolved in 20 cl of water, the tomato puree, half the finely chopped lemon zest. Add about twenty tarragon leaves, reduce over high heat, salt and pepper.
- Add the cutlets to the pan to warm them up for a few minutes.
Veal cutlets with sage and ham
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