Pound the veal to thin slices and cover with the Parma ham and a few sage leaves. Dust into some flour and lightly season with salt and pepper. In a non-stick pan add some olive oil and seal veal for 1 minute on each side, once cooked remove and set aside, deglaze the pan with wine and lemon, when reduces add chicken stock and cream. Finally add the veal in the sauce finish with a tsp of butter and fresh sage.
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