Saltimbocca Alla Romana

From 1 minute: rinse potatoes thoroughly. Put on to boil with water and salt.

After 3 min: Clean, rinse, halve and cut fennel into fine slices. Then rinse and dab tomatoes and also cut into slices.

After 21 min, cut veal cutlets and ham slices into 2 equal pieces each. Flour cutlets on one side. Season the other side, cover with ham. Fold over to form a triangle. Hold together with wooden stick.

After 28 min: rinse parsley, chop and cover. Drain cooked potatoes and rinse briefly with cold water. Next, cool a little.

After 32 min: For the salad dressing, stir vinegar, oil and water in a shot. Season heartily with pepper, salt, sugar.

After 34 min: Peel the potatoes. In between, put oil in a frying pan and heat. Pour in cooked, peeled potatoes and roast until brown, turning occasionally.

After 43 min: heat butter for the meat in a frying pan. Pour in meat, roast on level 2 or possibly medium flame for 4 min on each side. Set the table.

After 50 min: turn meat pieces to other side and continue roasting.

After 54 min: remove meat from roasting pan, keep warm. Deglaze roast stock with Marsala and pour into a sauce pan.

After 58 min: season roast potatoes with salt and place in a suitable bowl.

After 60 min: Pour the prepared salad dressing over the lettuce and sprinkle with geh

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