(2 servings)

  • 300 g veal loin
  • salt and freshly ground black pepper to taste
  • 10 ml olive oil
  • 50 g butter
  • 4 slices parma ham
  • 4 slices mozzarella
  • 125 ml pulped tomatoes
  • 4 or 5 fresh sage leaves
  • 50 ml dry white wine

Preheat your oven to 220 °C. Cut the veal loin into 4 thin medallions. Flatten the meat slightly with your hands. Season with salt and black pepper. Melt the olive oil and butter in an oven-resistant pan. Carefully place the veal in the hot pan and fry for one minute on one side, then flip over. Place a slice of parma ham on top of each medallion and then a slice of mozzarella. Place a spoonful of tomato pulp on top and then some of the sage leaves. Add the wine and place the pan in the oven until the cheese starts to melt. Arrange on a plate and pour some of the pan sauce around the meat. Serve with potato croquettes and vegetables of your choice.