Escalope à la Saltimbocca

Name: Escalope à la Saltimbocca
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 thin pork cutlet (approx. 100 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 potty Basil; 1 (approx. 11 g) large slice of Parma ham; 200 g Potatoes; 150 g Broccoli; 150 g Carrots; 2 TABLESPOONS Oil; 1/2 TEASPOON dried rosemary; 15 g Butter; 7-10 Tbsp Lemon Wheel; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 thin pork cutlet (approx. 100 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 potty Basil
1 (approx. 11 g) large slice of Parma ham
200 g Potatoes
150 g Broccoli
150 g Carrots
2 TABLESPOONS Oil
1/2 TEASPOON dried rosemary
15 g Butter
7-10 Tbsp Lemon Wheel
7-10 Tbsp wooden skewers

Directions

1
Wash the schnitzel, dab dry and tap flatter. Season meat with salt and pepper. Wash the basil, dab dry and put some leaves aside for garnishing. Place 5-6 large leaves on the schnitzel, place the Parma ham on top and fold the schnitzel over once.
2
Pin it with a small wooden skewer (or roulade needle), while still holding a basil leaf. Wash the potatoes, peel them and cut them lengthwise into slices. Clean and wash broccoli and carrots.
3
Cut broccoli into florets, carrots into rhombs. Cover the vegetables and cook in little boiling water for about 10 minutes. Heat oil in a pan, add cutlets and potatoes together. Fry the schnitzel for 5-6 minutes while turning, remove and keep warm.
4
Fry potatoes for about 10 minutes until golden brown, sprinkle with rosemary and season with salt and pepper. Cut remaining basil into fine strips. Pour vegetables on a sieve and froth butter in the hot pot.
5
Swivel the vegetables in it and arrange them on a plate together with the schnitzel and the rosemary potatoes. Sprinkle with basil and serve garnished with lemon and basil.