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. Mix mushrooms, rocket and tomatoes with the dressing
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 ham. Fix with wooden skewers. Heat 2 tablespoons of oil in the pan. Fry 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
Preparation time approx. 30 minutes