Saltimbocca croutons

Ingredients

Directions

1. 1

   Wash the tomato and cut into thick slices. Peel garlic and chop finely. Wash the sage and pluck the leaves

2. 2

   Wash the meat, pat dry, beat flat and quarter it. Season with salt and pepper. Sprinkle 4 escalopes with parmesan and cover with sage. Cover with the remaining cutlets and 1 sage leaf each. Get stuck

3. 3

   Lightly toast bread in 1 tablespoon of hot oil on each side. Remove. Add 1 tablespoon of oil. Sauté garlic. Add meat and fry for 1-2 minutes on each side. Take out

4. 4

   Briefly sauté the tomato in the cooking fat. Season with salt and pepper. Cover slices of bread with tomatoes and meat. Garnish if necessary

5. 5

   If you don't like sage so much, you can fill the cutlets with some basil or smooth parsley leaves