Saltimbocca with peppers

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into pieces. Pluck the sage leaves from the stalks, except for something to garnish. Cover each cutlet with a slice of ham and two sage leaves.

2. 2

   Pin it with wooden skewers. Heat 30 grams of butter. Fry escalopes with the ham side down until golden brown. Turn and season with salt and pepper. Heat oil. Steam peppers for four minutes.

3. 3

   Season with salt and pepper. Remove the schnitzel from the pan and keep warm. Deglaze the roast stock with Marsala. Fold in the remaining butter. Season with salt and pepper. Arrange Saltimbocca with sauce and paprika.

4. 4

   Garnish with sage. Ribbon noodles taste good with it.