Saltimbocca with basil salad

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 750 g baby potatoes
  • 1–2 Branches of rosemary
  • 6 TABLESPOONS Olive oil
  • 1/2-1 TEASPOON Sea salt flakes
  • 7-10 Tbsp Pepper
  • 1–2 Shallots
  • 1 Organic Orange
  • 1 TABLESPOON White wine vinegar
  • 1 TABLESPOON Honey
  • 1 TEASPOON fine medium hot mustard
  • 7-10 Tbsp Salt
  • 1 collar Basil
  • 200 g Baby Leaf salad mix
  • 6-8 Stem(s) Sage
  • 8 thin veal cutlets (à approx. 75 g)
  • 8 discs Parma ham (about 15 g each)
  • 20 g clarified butter
  • 100 ml Marsala dessert wine
  • 8 little wooden skewers

Directions

  1. 1

    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.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Select the salad mix, wash and drain well.

  6. 6

    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.

  7. 7

    Stick 2 sage leaves on each of them.

  8. 8

    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.

  9. 9

    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.

Nutrition Facts

KCAL
580 kcal
CARBS
34 g
FATS
29 g
PROTEINS
40 g