Veal Escalope with Grappa Sauce

Cut the ham slices into small squares. Wash the capers briefly under cold water and drain on kitchen roll, then chop coarsely. Remove the skin from the shallot and chop very finely.

Heat half of the butter in a frying pan. Add the shallot and sauté until light yellow. Next, add the ham and capers and sauté briefly. Remove from the frying pan.

Season the veal cutlets with salt and season with pepper, then turn very sparingly in the flour to the other side.

Heat remaining butter and olive oil. Toast the veal cutlets in portions for just under a minute on the first side, and just 15 seconds on the second. Transfer to a warmed platter.

Melt the gravy with the grappa. Add the ham and caper mixture, the cream and the gravy that has run out of the escalopes and cook briefly, stirring.

Return the veal escalopes to the frying pan and turn them over in the hot sauce for about another minute to warm them up, then serve them on the spot.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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