Saltimbocca with mozzarella-tomato salad

Name: Saltimbocca with mozzarella-tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 3 Turkey escalope (approx. 160 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 discs Parma ham; 16 leaves Sage; 250 g cherry tomatoes; 1 Rocket salad; 300 g Mozzarella balls; 2 TABLESPOONS light balsamic vinegar; 1 TEASPOON Sugar; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Oil; 50 g sliced parmesan cheese; 12 Toothpicks

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

3 Turkey escalope (approx. 160 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 discs Parma ham
16 leaves Sage
250 g cherry tomatoes
1 Rocket salad
300 g Mozzarella balls
2 TABLESPOONS light balsamic vinegar
1 TEASPOON Sugar
4 TABLESPOONS Olive oil
2 TABLESPOONS Oil
50 g sliced parmesan cheese
12 Toothpicks

Directions

1
Beat the turkey escalope flat with a meat tenderizer. Cut the schnitzel in half and season with salt and pepper. Cover each cutlet with a slice of Parma ham and 2 sage leaves and roll up firmly.
2
Wrap each roll with 1 slice of Parma ham and fix it with 2 toothpicks. Wash and drain the tomatoes. Clean, wash and dry romaine lettuce. Put mozzarella, tomatoes and lettuce in a bowl.
3
Mix vinegar and sugar, season with salt and pepper. Gradually add olive oil, season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan. Fry the Saltimbocca rolls on all sides over medium heat for about 5 minutes until golden brown.
4
Place the pan in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and roast the rolls for approx. 7 minutes. Arrange the Saltimbocca rolls on a plate, spread the salad on the plate and sprinkle with Parmesan shavings.
5
Garnish with sage and add the remaining Parmesan cheese.