Saltimbocca – Rolled Veal Cutlets with Sage

Place veal cutlets between two sheets of plastic wrap and lightly pound. Season on both sides with salt and pepper. Place three sage leaves on each cutlet and wrap a slice of Parma ham around each cutlet and pin with toothpicks.

Heat butter in a non-stick pan and fry the escalopes on both sides until golden brown. Add Marsala and cook on very low heat for 15-20 minutes.

Cut the zucchini into thin slices.

Heat the oil in a pan and fry the slices lightly, then pour in the soup. Season with salt and pepper and add the honey. Put the lid on and let it cook on low for about 10 minutes.

At the end of the cooking time, add 3-4 tablespoons of the zucchini broth to the pan with the cutlets and stir in. If you like, you can thicken the marsala sauce with a little flour. However, it tastes excellent without it.

Serve the saltimbocca with the zucchini.

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