Saltimbocca with Ganda Ham Grand Cru

Preparation

Sear the veal scallops in butter and season with salt and pepper. Take them out of the pan when they‘re almost cooked.
Add butter to the pan. Let it melt until it turns golden and starts to bubble. Add a spoon of all-purpose flour and mix.Deglaze with a cup of white wine. Cook out the alcohol while stirring. Add some lemon juice, salt & pepper. Also, put in the sage leaves and parsley.
Drizzle olive oil over the bimi, season with salt and pepper. Cook in an oven for 10 min on 180°
Add the veal back to the sauce and let it simmer until the scallops are cooked
Take everything off the heat. Put the scallops on a plate. Add the Ganda Ham and cover with the sauce.
Mix in finely grated parmesan cheese with the aragula.