Saltimbocca on pepper and courgette vegetables
easy
45 mins
45 mins
Ingredients
- 4 Veal cutlet (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 8 discs Parma ham
- 4 TABLESPOONS grated parmesan cheese
- some stem(s) Sage
- 3 TABLESPOONS Olive oil
- 1 red and yellow pepper
- 200 g Courgette
- 20 g Butter or margarine
- 1/8 l clear broth (instant)
- 1/4 l dry white wine
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the meat, dab dry and tap flat a little. Season with salt and pepper. Place two slices of Parma ham, a tablespoon of Parmesan cheese and two sage leaves on each half of the meat.
- 2
Fold the other half over and fix it with wooden sticks. Heat oil in a pan and fry the meat in it until golden brown on both sides. Fry over medium heat for six to eight minutes.
- 3
In the meantime clean and wash the vegetables. Cut peppers into strips, zucchini into sticks. Steam vegetables in hot fat, season with salt and pepper, add some water and braise at medium heat for five to seven minutes.
- 4
Remove meat from the pan and keep warm. Dissolve the meat with stock and wine. Stir in sauce thickener, bring to the boil and season with salt and pepper. Arrange vegetables, meat and sauce on a plate and garnish with sage.
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