Stuffed pork schnitzel with leek ribbon noodles

Name: Stuffed pork schnitzel with leek ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 thin pork cutlets (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 discs Parma ham (about 15 g each); 16 Sage leaves; 1 tablespoon (10 g) Olive oil; 200 g Leeks (leek); 160 g ribbon noodles; 1/4 l clear broth (instant); 1/8 l dry white wine; 1 tsp (3 g) Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 thin pork cutlets (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 discs Parma ham (about 15 g each)
16 Sage leaves
1 tablespoon (10 g) Olive oil
200 g Leeks (leek)
160 g ribbon noodles
1/4 l clear broth (instant)
1/8 l dry white wine
1 tsp (3 g) Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Wash the meat and dab dry. Season with salt and pepper. Halve the slices of ham. Put 1/2 slice of Parma ham and 1 sage leaf on each half of the meat. Fold over the other half and fix with wooden skewers. Put 1 sage leaf on each cutlet.
2
Heat oil in a coated pan and fry the meat in it until golden brown on both sides. Fry over medium heat for 6-8 minutes. In the meantime, clean and wash the leek and cut into long strips. Cook the pasta in boiling salted water for 8-10 minutes. Add the leek to the noodles 2 minutes before the end of the cooking time. Remove meat from the pan and keep warm. Dissolve meat with stock and wine, bring to the boil. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again. Season with salt and pepper. Drain noodles and leek.
3
Remove meat from the pan and keep warm. Dissolve meat with stock and wine, bring to the boil. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again. Season with salt and pepper. Drain noodles and leek. Arrange Saltimbocca with pasta and sauce on plates. Garnish with sage