Saltimbocca with cucumber-peas-vegetables and potato wedges
easy
40 mins
40 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 TABLESPOONS Olive oil
- 200 g frozen peas
- 1/2 Cucumber
- 1 red pepper
- 1 Shallot
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
- 4 Pork cutlet (approx. 125 g each)
- 3-4 Stem(s) Sage
- 4 discs Parma ham (about 15 g each)
- 7-10 Tbsp Oil
- 4 wooden skewers
Directions
- 1
Wash the potatoes thoroughly and quarter them lengthwise. Mix with salt, pepper and 3 tablespoons of oil. Grease a fat pan of the oven with oil. Spread potatoes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes, turning potatoes occasionally.
- 2
Blanch the peas in boiling salted water for about 2 minutes. Remove and rinse with cold water. Clean and wash the cucumber and cut it into thin slices. Clean, wash and cut the bell peppers into fine strips.
- 3
Peel and finely dice the shallot. Vinegar and season to taste with salt, pepper and sugar. Add 3 tablespoons of oil drop by drop. Stir in diced shallots. Mix peas, cucumber slices and pepper strips with the vinaigrette.
- 4
Wash the meat, dab dry and possibly tap flatter. Season with salt and pepper. Wash sage, shake dry and pluck leaves from the stems. Cover cutlets with 1 slice of ham and 2-3 leaves of sage, fold them up and fix them with wooden skewers.
- 5
Heat 2 tablespoons of oil in a large, coated frying pan and fry Saltimbocca for 6-8 minutes while turning. Place the remaining sage leaves in the pan about 1 minute before the end of the cooking time. Season the vegetable salad with salt, pepper and sugar and arrange on a plate with the Saltimbocca.
- 6
Add the potato wedges.
Nutrition Facts
550 kcal
40 g
25 g
37 g
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