Veal and ham damsels

06312 DAMSELS of VEAL and ham INGREDIENTS for 4 PERSONS 600 g of fillet of veal, 100 g sliced ham, 5 cl dry white wine, 200 g of mixed salad, 25 g butter, 4 cl extra virgin olive oil, 1 cl white wine vinegar, clumps of chervil, salt, white pepper.

Cut the meat into 20 thin slices.

Cover one side with slices of ham, lightly salting the part without ham.

Clean and season the salad with the vinaigrette made with olive oil, vinegar, salt and pepper and place on the bottom of the dishes.

To sizzle butter in skillet, add the veal Escalope in the ham and saute.

Turn on the other side and finish cooking.

Remove the meat from the Pan, remove the dressing and deglaze with the white wine.

Scrape the bottom of the Pan and leave to reduce to 2/3.

Put the meat over the salad and sprinkle with the sauce.

Garnish with a sprig of Chervil.