Course Main course meat
Cuisine Italian
Servings 10 pax


  • 1 kg Veal escalope
  • 400 g Parmaham
  • 1 bunch sage
  • black pepper
  • 0,1 l Marsala
  • 100 g Butter


  • Cut three slices of veal escalope per person
  • Put a slice on a piece of cling film, one on top and one under the meat. Beat with a heavy flat knife on the surface to make it a little thinner.
  • Cover every piece of meat with the parmaham, chopped sage and pepper.
  • Make a roll and tie it up with a wooden stick.
  • Pan fry in butter or oil and finish with white wine or marsala wine. Chop a few lumps of butter to make the sauce thicker. Serve immediately.
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