insalata saltimbocca

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Mushrooms
  • 120 g cherry tomatoes
  • 250 g Arugula
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 6 TABLESPOONS Olive oil
  • 4 TSP Pine nuts
  • 4 thin escalopes of veal
  • 8 Sage leaves
  • 4 discs Parma ham
  • 100 g Feta cubes
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Clean the mushrooms, wash briefly, dab dry and cut into slices. Wash and quarter the tomatoes. Clean, wash and shake dry the arugula. Mix vinegar, salt, pepper and 1 pinch of sugar, fold in 4 tablespoons of oil.

  2. 2

    Mix the mushrooms, arugula and tomatoes with the dressing.

  3. 3

    Roast the pine nuts in a pan without fat, take them out. Season cutlets with salt and pepper. First cover with 2 sage leaves each, then with the ham. Fix with wooden skewers. Heat 2 tablespoons of oil in the pan.

  4. 4

    Fry the escalopes first with the ham side for about 1 minute. Then turn and fry for another 1-2 minutes. Sprinkle Feta over the salad and serve with Saltimbocca.