Saltimbocca with glazed mairübchen and carrots

Name: Saltimbocca with glazed mairübchen and carrots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g small carrots with green; 400 g Mairübchen; 4 Veal cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Sage (at least 12 leaves); 6 discs Parma ham; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Maple syrup; 100 ml Vegetable broth; 1 bunch of parsley; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g small carrots with green
400 g Mairübchen
4 Veal cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Sage (at least 12 leaves)
6 discs Parma ham
2 TABLESPOONS Olive oil
2 TABLESPOONS Butter or margarine
1 TABLESPOON Maple syrup
100 ml Vegetable broth
1 bunch of parsley
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the vegetables. Depending on the size, cut the carrots in half lengthwise and cut the Mairübchen into slices. Wash the meat, dab dry, cut in thirds and season with salt and pepper. Wash sage, shake dry and pluck from the stalks.
2
Cut the ham slices in half. Cover each cutlet with 1/2 slice of ham and 1 leaf of sage. Fix with wooden skewers. Heat oil and fry Saltimbocca in portions for about 3 minutes while turning.
3
Heat the fat and sauté the vegetables for approx. 5 minutes while tossing. Season with salt and pepper and glaze with maple syrup. After 3 minutes pour on broth, bring to the boil. Wash parsley, shake dry, pluck leaves from the stalks, chop and sprinkle over the vegetables.
4
Arrange on plates.