Pasta dishes are just always delicious!
Cut a pocket in the veal steaks, season inside and out with salt and pepper. Form 1 slice of ham in each opening, close with two toothpicks.
Heat clarified butter in a frying pan and fry the steaks on both sides.
Remove and keep warm. Extinguish the roast stock with white wine, pour in the clear soup and reduce the whole thing a little. Add the whipped cream and season to taste with sage, salt and freshly ground pepper and add to the meat.
Serve with ribbon noodles and broccoli.
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