Chorizo saltimbocca with courgette

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and clean the zucchini and slice them into thin strips with a peeler. Peel the shallots and cut into thin rings. Peel garlic and chop finely. Wash sage, shake dry and pluck leaves from the stalks. Wash lemon hot, grate dry and cut into thin slices

2. 2

   Wash the schnitzel, dab dry and cut into three. Place each piece of meat between 2 layers of foil and beat flat with a meat tenderizer. Season meat with salt and pepper. Stick 1 slice of chorizo and 1 sage leaf on each meat with a wooden skewer

3. 3

   Spread a large pan with a little oil and heat it up. Brown the lemon slices of both for 1-2 minutes, remove them. Put 1-2 tablespoons of oil into the pan and fry half of the meat in it on both sides for 2-3 minutes. Remove and keep warm. Put 1-2 tablespoons of oil in the pan and do the same with the rest of the meat. Take the meat out and keep it warm

4. 4

   Wash the thyme, shake dry and pluck the leaves from the stalks. Add 1 tablespoon of oil to the pan. Sauté the garlic and shallots for about 2 minutes. Add zucchini strips and thyme and fry 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

Nutrition Facts

KCAL
420 kcal

CARBS
6 g

FATS
22 g

PROTEINS
49 g