Schnitzel with ham and sage (diabetics)
easy
40 mins
40 mins
Ingredients
- 640 g peeled potatoes
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 4 Turkey escalope (approx. 120 g each)
- 4 discs Parma ham (about 15 g each)
- 8 Sage leaves
- 800 g cleaned broccoli
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp vegetable binder
- 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, salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Turn over in between. Meanwhile wash the turkey escalopes, dab dry and cut in half crosswise.
- 2
Place 1/2 slice of ham and 1 sage leaf on each piece and fix with wooden skewers. Peel garlic and cut into slices. Wash broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Heat olive oil in a pan. Fry the escalopes in it from both sides for about 4 minutes each. Remove the schnitzel from the pan and keep warm. Fry the garlic briefly in the frying oil. Deglaze with vegetable stock, bring to the boil. Bind. Season sauce with salt and pepper.
- 3
Fry the escalopes in it from both sides for about 4 minutes each. Remove the schnitzel from the pan and keep warm. Fry the garlic briefly in the frying oil. Deglaze with vegetable stock, bring to the boil. Bind. Season sauce with salt and pepper. Drain broccoli, drain. Arrange potato wedges, schnitzel, broccoli and sauce on plates
Nutrition Facts
380 kcal
30 g
9 g
41 g
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