Italian style veal escalope

Name: Italian style veal escalope
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 thin veal cutlets (à approx. 150 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Stem(s) Basil; 6 discs Parma ham; 800 g Courgette; 2 Garlic cloves; 3 TABLESPOONS Oil; 100 ml fresh squeezed lemon juice; 100 g Butter; 7-10 Tbsp Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 thin veal cutlets (à approx. 150 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Basil
6 discs Parma ham
800 g Courgette
2 Garlic cloves
3 TABLESPOONS Oil
100 ml fresh squeezed lemon juice
100 g Butter
7-10 Tbsp Sugar
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry, cut in thirds and season with salt and pepper. Wash basil, shake dry, put something aside for garnishing. Pluck the remaining leaves from the stems. Halve the ham slices. Cover each cutlet with 1/2 slice of ham and 1-2 leaves of basil. Fix with wooden skewers
2
Clean, wash and dice the zucchini. Peel and chop the garlic. Heat 2 tablespoons of oil in a frying pan. Fry the diced zucchini for 6-8 minutes while turning. Add garlic 2 minutes before the end of the cooking time and fry. Season zucchini with salt and pepper
3
Heat 1 tablespoon of oil in a frying pan and fry the Saltimbocca in portions for about 3 minutes, turning, remove and place in a dish. Deglaze the frying pan with lemon juice, remove with a spatula, remove the pan from the heat. Cut butter into small cubes, gradually fold in with a whisk, season with salt, pepper and a little sugar. Pour the sauce over the escalopes. Warm the zucchini again if necessary, arrange them on plates using a starter ring (approx. 7 cm Ø) as desired. Arrange the cutlets with the sauce on the plates, garnish with basil