Light poultry saltimbocca with potato wedges and vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the carrots diagonally. Wash potatoes thoroughly, cut them into quarters lengthwise and cook them in boiling salted water for about 5 minutes. Clean, wash and slice the fennel diagonally.

2. 2

   Clean, wash and slice the zucchini. Wash oregano, dab dry. Put 4 stems aside for garnishing. Drain potatoes and rinse in cold water. Put potatoes, oregano and prepared vegetables on a greased pan of the oven lined with baking paper, pour 250 ml broth, sprinkle with sea salt and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes until golden brown.

3. 3

   Meanwhile, wash the meat, pat dry, cut in half crosswise and tap a little flatter. Wash the sage, dab dry and pluck the leaves from the stalks. Season meat with salt and pepper, place 1 slice of ham and 1-2 leaves of sage on each meat, fold over and fix with toothpicks.

4. 4

   Heat the oil in a coated pan. Fry the meat for 3-5 minutes on each side until golden brown. Remove the meat and keep warm. Deglaze frying pan with vinegar and 50 ml broth. Take out vegetables, arrange them on plates with the meat, drizzle with frying utensils and garnish with remaining oregano.

Nutrition Facts

KCAL
340 kcal

CARBS
21 g

FATS
3 g

PROTEINS
49 g