Schnitzel with ham and sage

Name: Schnitzel with ham and sage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Potatoes; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 8 Turkey escalope (approx. 60 g each); 4 discs Parma ham (about 15 g each); 8 Sage leaves; 2 tablespoons (15 g each) Flour; 400 g Broccoli; 1 Garlic clove; 1 tablespoon (10 g) Olive oil; 125 ml Marsala wine; 125 ml Vegetable broth (instant); 1 tablespoon (6 g) Bratenfond; 7-10 Tbsp Pepper; baking paper; 8 wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Potatoes
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
8 Turkey escalope (approx. 60 g each)
4 discs Parma ham (about 15 g each)
8 Sage leaves
2 tablespoons (15 g each) Flour
400 g Broccoli
1 Garlic clove
1 tablespoon (10 g) Olive oil
125 ml Marsala wine
125 ml Vegetable broth (instant)
1 tablespoon (6 g) Bratenfond
7-10 Tbsp Pepper
baking paper
8 wooden skewers

Directions

1
Wash the potatoes and cut into slices. Cover baking tray with baking paper and brush with oil. Put potato slices on top and salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
2
Place 1/2 slice of ham and a sage leaf on each turkey escalope and fix with a wooden skewer. Turn the escalopes in flour. Tap off excess flour well. Clean and wash broccoli and divide into florets.
3
Cook broccoli in bubbling salted water for about 8 minutes. Peel garlic and cut into slices. Heat olive oil in a pan. Fry the escalopes in it from both sides for about 4 minutes each.
4
Remove the schnitzel from the pan and keep warm. Add garlic to the pan. Sauté briefly, deglaze with Marsala and vegetable stock, bring to the boil and stir in the roast stock. Cook for 2 minutes, season with salt and pepper.
5
Drain the broccoli and arrange on plates with the potato wedges, escalopes and the sauce.