1. place a slice of ham and a sage leaf on each piece of meat and pin with a toothpick.
Melt two tablespoons of butter in a frying pan and fry the cutlets at high temperature for 2-3 minutes on each side, then remove them immediately and place them on a plate.
Season lightly with salt and season with pepper.
4. extinguish the gravy with the wine, add the remaining butter to the sauce, season again with salt and freshly ground pepper.
5. warm up the meat briefly in the sauce and then bring it to the table on the spot.
“Saltimbocca” means “jump in your mouth.” The Roman saltimbocca can be found on the menu of Italian restaurants all over the world. It requires mild ham and frie sage. Saffron rice is recommended as a side dish.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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