Saltimbocca with mozzarella tomato salad
- 3 Turkey schnitzel (approx. 160 g each) span>
- Salt
- Pepper
- 12 slices Parma ham
- 16 sheets Sage
- 250 g Cherry tomatoes
- 1 romaine lettuce
-
300 g Mozzarella balls - 2 EL light balsamic vinegar
- 1 TL Sugar
- 4 EL olive oil span>
- 2 EL span> Oil
- 50 span> g grated Parmesan cheese
- 12 Toothpicks
35 minutes
easy
- 1.
- Beat the turkey schnitzel flat with a meat tenderizer. Halve the schnitzel and season with salt and pepper. Cover each schnitzel with a slice of Parma ham and 2 sage leaves and roll up tightly.
- 2.
- Wrap each roll with 1 slice of Parma ham and secure with 2 toothpicks each. Wash and drain tomatoes. Clean and wash romaine lettuce and spin dry. Put the mozzarella, tomatoes and lettuce in a bowl.
- 3.
- Mix vinegar and sugar, season with salt and pepper. Gradually beat in the olive oil, season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan. Fry the Saltimbocca rolls all around on all sides over medium heat for about 5 minutes until golden brown.
- 4.
- Place the pan in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and the rolls are ready for about 7 minutes roast meat. Arrange the saltimboccar rolls on a plate, spread the salad on the plate and sprinkle with parmesan shavings.
- 5.
- Garnish with sage and serve with the remaining parmesan.
1 person approx.:
- 420 kcal li>
- 1760 kJ
- 36 g protein
- 28 g fat
- 3 g carbohydrates
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