Saltimbocca Alla Romana = Veal Cutlet with Sage

Clean the celery, rinse, cut into finger-length pieces, sauté in the butter (1), season with salt and pepper, add 2 tablespoons of wine (for 2 people) and a little water, cover and cook at low temperature for 20 minutes until tender. In the meantime, pound the veal steaks a little, season with salt and pepper, heat the remaining butter, quickly sear the veal steaks on both sides in it, then add the sage leaves, then sauté the ham on both sides until translucent. Cover the veal cutlets with a sage leaf each, place a corresponding part of the ham on top, fold, pin together with a toothpick (you may want to add sage leaves as a garnish), remove from the frying pan, keep warm, extinguish the gravy with the rest of the wine, bring to the boil very hot for a short time, boil a little and pour over the veal cutlets. Arrange the celery next to it.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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