Chorizo ​​saltimbocca with zucchini vegetables

For 4 people
  • 2 green zucchini (approx. 400 g)
  • 1 (approx. 320 g) yellow zucchini
  • 2 shallots
  • 1 Garlic clove
  • 4–6 stem (s) sage
  • 1 organic lemon
  • 4 Pork schnitzel (approx. 180 g each)
  • Salt
  • pepper
  • 12 slices (approx. 120 g) Chorizowurst
  • 3–5 EL Oil + something for Spread
  • 3 stem (s) Thyme
  • Cling film
  • 12 wooden skewers
30 minutes
very easy
1.
Zucchiniwash, clean and slice into thin strips with a peeler. Peel shallots and cut into thin rings. Peel garlic and chop finely. Wash the sage, shake dry and pluck the leaves from the stems. Wash the lemon with hot, rub dry and cut into thin slices
2.
Wash the schnitzel, pat dry and cut into thirds. Place each piece of meat between 2 layers of foil and pound it flat with a meat mallet. Season the meat with salt and pepper. Stick 1 slice of chorizo ​​and 1 sage leaf each onto the meat with a wooden skewer
3.
Brush a large pan with a little oil and heat. Fry lemon wedges in it for 1–2 minutes, remove. Add 1–2 tablespoons of oil to the pan and fry half of the meat on both sides for 2–3 minutes. Take out and keep warm. Put 1–2 tablespoons of oil in the pan and do the same with the rest of the meat. Remove the meat and keep it warm
4.
Wash the thyme, shake dry and pluck the leaves from the stems. Put 1 tablespoon of oil in the pan. Sauté the garlic and shallots in it for about 2 minutes. Add the zucchini strips and thyme and sauté for another 1–2 minutes. Season to taste with salt and pepper. Arrange the zucchini and 3 pieces of meat with the lemon slices on plates
1 person approx:
  • 420 kcal
  • 1760 kJ
  • 49 g protein
  • 22 g fat
  • 6 g carbohydrates

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