Veal escalopes stuffed with Parma ham

This classic Italian dish gets a different twist if you use basil leaves instead of sage leaves and add some good tomato sauce to the white wine sauce. Whole wheat pasta with parmesan and steamed green beans go well with the veal.

2 servings

2 thin veal escalopes, about 120- 150 g each

2 slices of Parma ham

4 basil leaves

2 tbsp. olive oil

Some wheat flour for dusting

150 ml white wine

2 tbsp. tomato sauce

Freshly ground black pepper

Place the escalopes between two sheets of aluminium foil and pound with your fist to make them thinner. Grind over some black pepper and place a slice of Parma ham on each escalope, followed by basil leaves. Fold over the escalopes to make a pocket and secure with a cocktail stick. Lightly dust both sides of the escalopes with flour.

Warm 2 tbsp. olive oil over medium- high heat in a frying pan. Cook the escalopes 2- 3 minutes on both sides until golden brown. Add the wine, tomato sauce, and some more black pepper. Increase the heat to high and let bubble until reduced by about half.

Drain the cooked pasta, divide on the plates and fold in some parmesan. Divide the escalopes surrounded with the sauce and steamed green beans on the plates.