Pork minute escalope à la Saltimbocca

Name: Pork minute escalope à la Saltimbocca
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Pork minute cutlet (approx. 60 g each); 2-3 stems Sage; 7-10 Tbsp Pepper; 8 discs (each approx. 12 g) Parma ham; 350 g Carrots; 1 small onion; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 300 ml Vegetable broth; 150 g Whipped cream; 200 g frozen peas; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 400 g fresh cheese tortelloni (refrigerator); 8 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Pork minute cutlet (approx. 60 g each)
2-3 stems Sage
7-10 Tbsp Pepper
8 discs (each approx. 12 g) Parma ham
350 g Carrots
1 small onion
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
300 ml Vegetable broth
150 g Whipped cream
200 g frozen peas
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
400 g fresh cheese tortelloni (refrigerator)
8 wooden skewers

Directions

1
Wash the meat, dab dry. Wash sage, shake dry and pluck 8 large leaves. Set aside the remaining sage for garnishing. Season the meat with pepper and place one slice of Parma ham and 1 sage leaf with 1 wooden skewer on each cutlet.
2
Clean, peel and slice the carrots. Peel and finely chop the onion. Heat the fat in a pot. Sauté carrots and onion. Dust with flour and sauté briefly while stirring. Add stock and cream while stirring, bring to the boil. Add frozen peas and bring to the boil again. Cover and simmer at medium heat for 5-6 minutes.
3
Heat 2 tablespoons of oil in a frying pan. Fry 4 escalopes in it first on the ham side briefly and thoroughly. Turn, also fry the meat side briefly and season with a little salt. Keep warm and add the remaining 4 escalopes in hot frying fat, possibly 1 tbsp. oil, and fry as well.
4
Heat the tortelloni in plenty of boiling salted water according to the package instructions. Season creamed vegetables with salt and pepper. Drain the tortelloni, drain, fold into the vegetables and serve with the cutlets. Garnish with sage.