Turkey saltimbocca with stuffed mushrooms
easy
60 mins
60 mins
Ingredients
- 4-5 Stem(s) Sage
- 4 Turkey escalope (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Parma ham
- 2 medium-sized tomatoes
- 2 discs Toast
- 6 Stem(s) Thyme
- 40 g Parmesan (piece)
- 8 big brown mushrooms
- 1-2 TABLESPOONS Oil
- 600 g Gnocchi (cooling shelf)
- 4 TABLESPOONS Marsala or orange juice (Italian dessert wine)
- 1 glass (200 ml) Poultry stock
- 1 tsp (5 g) Cornstarch
- 8 wooden skewers
- baking paper
Directions
- 1
Wash the sage, dab dry and remove the leaves. Dab cutlets dry, cut in half crosswise and beat flat. Season with salt and pepper. Place 1 slice of ham and 2 sage leaves on top and fold over.
- 2
Stick them with wooden skewers.
- 3
Wash, quarter, seed and finely dice the tomatoes. Crumble toast finely. Wash the thyme and remove the leaves. Grate cheese. Mix everything. Clean the mushrooms, unscrew the stems. Season mushrooms with salt, fill with bread-tomato mixture.
- 4
Bake on a baking tray lined with baking paper in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
- 5
Heat the oil in a large frying pan. Fry the escalopes in it for about 3 minutes on each side until brown.
- 6
Put the gnocchi in plenty of boiling salted water and let them simmer at low heat for about 2 minutes.
- 7
Keep the schnitzel warm. Add Marsala and stock and bring to the boil. Stir starch and 2 tbsp. cold water until smooth. Stir into the sauce, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper.
- 8
Drain the gnocchi. Arrange everything and garnish with the remaining sage.
Nutrition Facts
550 kcal
62 g
9 g
52 g
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