A great pasta dish for any occasion:
Rinse cutlets, pat dry and place end to end between two layers of foil wrap. Carefully flatten with a large wide kitchen knife. Remove top foil tube, season meat slices with pepper on each side.
Rinse sage leaves, dry. Top each cutlet with a slice of prosciutto and 2-3 sage leaves. Fold each cutlet and pin with wooden skewers.
Heat oil in a coated frying pan and fry cutlets on each side over medium heat for about two minutes. Remove, season with salt and keep warm.
Deglaze pan with wine. Gradually beat in butter in small flakes with a whisk. Season to taste. Serve the cutlets with it.
Serve with pasta with steamed tomato wedges. Garnish with sage if desired.
Related Recipes:
Ravioli with Ricotta FillingA great pasta dish for any occasion: Prepare the ingredients with the flour and a hand mixer to a smooth...
Gnocchi with Cabbage SproutsFor the gnocchi with cabbage sprouts, toast the pine nuts in a pan without fat. Clean the cabbage sprouts and...
Fenchel Mit Prosciutto & ParmesanPasta dishes are simply always delicious! A juicy rump steak is the ideal companion for this side dish...
Veal Fillet with Warm Orange VinaigretteCut the veal fillet into 12 narrow slices. Remove 3/4 of the needles from each rosemary sprig and skewer one...
Fish Stew – Fish Chowderrinse the potatoes and carrots thoroughly with a vegetable brush under cold running water. Halve or quarter...
Bean Stew with OrangesPerhaps your new favorite bean dish: From one hot rinsed orange, grate the peel and squeeze the juice. Peel...
Small Ham HocksRoll out the puff pastry to a thickness of about 3 mm. Cut out small rounds with a diameter of about 3 cm...
Farm Kitchen Style RabbitIf possible, have the dealer already chop the rabbit into several pieces. Wash the rabbit pieces and pat dry...
Venison Loin with Cinnamon Pumpkin RavioliCut the nutmeg pumpkin into two centimeter pieces, put them in a saucepan with a little water, the cinnamon...
Braised Goose Breast in Caramelized Orange Bordeaux SauceBoil water and add half of the salt, sugar, vinegar, onion and bay leaves. Put the goose breast in it and...