Saltimbocca with cucumber-peas-vegetables and potato wedges
easy
45 mins
45 mins
Ingredients
- 800 g Potatoes
- 8 TABLESPOONS Oil (e.g. olive oil)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 700 g pea pods or 200 g frozen peas
- 1 pickled cucumber
- 1 medium red pepper
- 1 medium onion
- 3 TABLESPOONS White wine vinegar
- 1 pinch Sugar
- 4 long pork escalopes (approx. 150 g each)
- 7-10 Tbsp Sage
- 4 discs Parma ham
- 8 TABLESPOONS Marsala or white wine (Italian dessert wine)
- 7-10 Tbsp wooden skewers
- baking paper
Directions
- 1
Wash the potatoes well, drain and cut them into quarters lengthwise. Mix with 3 tablespoons of oil. Season with salt and pepper. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
- 2
Turn the potatoes while doing so. Peas peel, wash and cook in boiling salted water for 5-7 minutes. Quench, drain. Clean, wash and peel the cucumber, if necessary, and cut or slice it into thin slices.
- 3
Clean and wash the peppers and cut them into fine strips. Peel and chop the onion. Vinegar and mix with salt, pepper and sugar. Fold in 3 tablespoons of oil. Stir in onion. Mix peas, cucumber and paprika with vinaigrette.
- 4
Leave to stand for a short time and season to taste. Wash the meat, dab dry and possibly tap flatter. Season with salt and pepper. Wash and pluck the sage. Cover cutlets with 1 slice of ham and 1-2 sage leaves each, fold up and pin.
- 5
Heat 2 tablespoons of oil in a large coated frying pan. Fry the escalopes for 8-10 minutes while turning. Fry the remaining sage briefly. Remove and keep warm. Deglaze frying pan with wine and approx. 1/8 litre water.
- 6
Boil down a little, season to taste. Arrange everything. Garnish with fried sage. Add potatoes and sauce.
Nutrition Facts
580 kcal
40 g
27 g
43 g
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