Saltimbocca with mozzarella tomato salad

For 6 people
  • 3 Turkey schnitzel (approx. 160 g each)
  • 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
  • 2 EL Oil
  • 50 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
  • 1760 kJ
  • 36 g protein
  • 28 g fat
  • 3 g carbohydrates

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