Turkey saltimbocca with salad

Name: Turkey saltimbocca with salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp about 50 g each of frisée, radicchio and lamb's lettuce; 5 cherry tomatoes; some stem(s) Parsley; 1 (125 g) Turkey escalope; 1 TEASPOON yellow curry paste; 1 washer (approx. 15 g) smoked beef ham; 2 TABLESPOONS Oil; 100 ml Coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp Toothpicks

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp about 50 g each of frisée, radicchio and lamb's lettuce
5 cherry tomatoes
some stem(s) Parsley
1 (125 g) Turkey escalope
1 TEASPOON yellow curry paste
1 washer (approx. 15 g) smoked beef ham
2 TABLESPOONS Oil
100 ml Coconut milk
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Balsamic vinegar
7-10 Tbsp Toothpicks

Directions

1
Clean and wash the salad, drain well and cut it into bite-sized pieces or cut it into pieces. Wash and halve the tomatoes. Wash parsley, dab dry and cut into fine strips.
2
Wash the meat, dab dry and tap flatter. Spread thinly with 1/2 teaspoon curry paste. Place ham on top and sprinkle with about half of the parsley. Fold up and pin with a toothpick.
3
Heat 1 tablespoon of oil in a frying pan. Fry the meat for 2-3 minutes on each side. Remove and keep warm. Deglaze the roast with coconut milk. Bring to the boil and stir in 1/2 teaspoon curry paste.
4
Season to taste with salt and pepper. Arrange the salad on a plate. Drizzle with 1 tablespoon of oil and vinegar. Serve with schnitzel and sauce. Sprinkle with remaining parsley.