Saltimbocca of veal loin

Name: Saltimbocca of veal loin
Ingredients: Pepper and salt; Cream; Parma ham; Butter; White wine; sage leaves; 800 g veal loin

Classic Italian saltimbocca of veal sirloin with Parma ham, sage, and a creamy white wine sauce.

Ingredients

Pepper and salt

Cream

Parma ham

Butter

White wine

sage leaves

800gveal loin

Pound the meat to the desired thickness.
Sprinkle with pepper, picked sage leaves, and raw ham.
Fry the meat in olive oil on the ham side and then turn it over.
Add butter and deglaze with white wine and cream.
Let the cream and wine reduce to a nice sauce and remove the meat from the pan once it has reached a core temperature of about 58°C.
Pass the sauce through a sieve to remove the cooking residues and serve the sauce with the meat.