Cut the veal cutlets into 3 pieces each, season lightly with pepper. Cover each piece of meat with a small piece of Parma ham and a sage leaf, attach with wooden skewers. Dust the pieces with flour and fry them in a frying pan in clarified butter – 1 minute on each side.
Remove from the frying pan, extinguish the juices with orange juice and vinegar, let it boil and pour over the meat. Serve with bread.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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