Wash the potatoes thoroughly and let them drain. Wash the rosemary, shake dry and pluck coarsely. Mix potatoes, 2 tablespoons of oil, rosemary, sea salt flakes and pepper. Distribute on a baking tray.
Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes.
Peel and finely dice the shallots. Wash the orange hot, dab dry and finely grate one half of the peel. Halve the orange, squeeze the juice out of 1 half and cut the other half into thin slices.
Mix 4 tbsp. orange juice, orange peel, vinegar, shallots, honey, mustard, season to taste with approx. 1/2 tsp. salt and a little pepper. Finally, fold in 4 tablespoons of oil. Wash the basil, shake dry and pluck the leaves.
Select the salad mix, wash and drain well.
Wash the sage and dab dry and remove the leaves. Dab cutlets dry, place them next to each other, season with pepper and cover each cutlet with a slice of ham and a sage leaf. Fold the schnitzel and stick them together with a wooden skewer.
Stick 2 sage leaves on each of them.
Heat the clarified butter in a large pan and fry the Saltimbocca for 3-4 minutes while turning. Lightly salt the escalopes, remove from the pan and keep warm. Add Marsala and 4-5 tablespoons of water to the frying pan and let it simmer for about 1 minute.
Season to taste with salt and pepper. Remove potatoes from the oven. Mix leaf salad, basil and vinaigrette. Arrange salad, orange slices, baked potatoes and saltimbocca on plates. Drizzle Marsalafond over the meat.