Turkey saltimbocca with bacon sauce

Name: Turkey saltimbocca with bacon sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 small, thin turkey escalopes (60 g each); 1 collar Sage; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g cherry tomatoes; 50 g Hazelnut flakes; 100 g Breakfast bacon cubes; 75 ml white balsamic vinegar; 150 ml dry white wine; 2 TABLESPOONS clear honey; 1 TEASPOON sauce thickener; 1 TABLESPOON Butter; 1 package (400 g) Gnocchi; from the refrigerated shelf

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 small, thin turkey escalopes (60 g each)
1 collar Sage
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g cherry tomatoes
50 g Hazelnut flakes
100 g Breakfast bacon cubes
75 ml white balsamic vinegar
150 ml dry white wine
2 TABLESPOONS clear honey
1 TEASPOON sauce thickener
1 TABLESPOON Butter
1 package (400 g) Gnocchi; from the refrigerated shelf

Directions

1
Wash the schnitzel and dab dry. Wash the sage and pat dry. Season schnitzel with salt and pepper. Put 1 sage leaf on each half and fold meat over. Place 1 sage leaf on each pocket and press on a little. Wash, clean and halve the tomatoes.
2
Roast the nut leaves in a hot pan without fat until golden brown, take them out. Leave the bacon in the hot pan until crispy. Add the remaining sage leaves and tomatoes and fry briefly, remove. Fry Saltimbocca in hot bacon fat for about 2 minutes on each side. Remove and put aside. Add vinegar and wine to the frying pan and bring to the boil. Stir in honey and simmer for about 2 minutes. Stir in sauce thickener. Heat butter and fry gnocchi in it until golden brown all around. Add bacon mixture and schnitzel pockets to the sauce. Season to taste with salt and pepper.
3
Add vinegar and wine to the frying pan and bring to the boil. Stir in honey and simmer for about 2 minutes. Stir in sauce thickener. Heat butter and fry gnocchi in it until golden brown all around. Add bacon mixture and schnitzel pockets to the sauce. Season to taste with salt and pepper. Arrange gnocci and Saltimbocca on plates, sprinkle with hazelnuts. Serve with salad