Saltimbocca with mozzarella-tomato salad

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 6
  • 3 Turkey escalope (approx. 160 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 12 discs Parma ham
  • 16 leaves Sage
  • 250 g cherry tomatoes
  • 1 Rocket salad
  • 300 g Mozzarella balls
  • 2 TABLESPOONS light balsamic vinegar
  • 1 TEASPOON Sugar
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Oil
  • 50 g sliced parmesan cheese
  • 12 Toothpicks

Directions

  1. 1

    Beat the turkey escalope flat with a meat tenderizer. Cut the schnitzel in half and season with salt and pepper. Cover each cutlet with a slice of Parma ham and 2 sage leaves and roll up firmly.

  2. 2

    Wrap each roll with 1 slice of Parma ham and fix it with 2 toothpicks. Wash and drain the tomatoes. Clean, wash and dry romaine lettuce. Put mozzarella, tomatoes and lettuce in a bowl.

  3. 3

    Mix vinegar and sugar, season with salt and pepper. Gradually add olive oil, season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan. Fry the Saltimbocca rolls on all sides over medium heat for about 5 minutes until golden brown.

  4. 4

    Place the pan in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and roast the rolls for approx. 7 minutes. Arrange the Saltimbocca rolls on a plate, spread the salad on the plate and sprinkle with Parmesan shavings.

  5. 5

    Garnish with sage and add the remaining Parmesan cheese.

Nutrition Facts

KCAL
420 kcal
CARBS
3 g
FATS
28 g
PROTEINS
36 g