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- Saltimbocca with courgette and mushrooms
Saltimbocca with courgette and mushrooms
Nutrition facts per serving:
- Energy in kcal about 248
- Fat about 11g
- Carbohydrates about 3g
- Protein about 31g
This is needed
This is needed
for 4 people
Saltimbocca
- 4 slices cured ham, halved
- 8 sage leaves
- some toothpicks
- 8 veal steaks (each approx. 60 g), pounded flat
- 0.25 tsp salt
- oil for frying
- a little pepper
Vegetables
- 400 g courgettes, thinly sliced
- 150 g mushrooms, cut into pieces
- 0.5 tsp salt
- a little pepper
Sauce
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- 1 dl Prosecco or white wine
- 15 g butter, cut into pieces, cold
And that's how it's done
And that's how it's done
Saltimbocca
Place the cured ham and sage on top of the steaks, secure with toothpicks. Heat the oil in a frying pan. Fry the saltimbocca in batches on the ham side for approx. 1 min., season, turn, fry for a further 2 mins., remove and keep warm.
Vegetables
Heat a little oil in the same pan. Fry the courgette and mushrooms in batches for approx. 2 mins. on each side, season, remove and keep warm.
Sauce
Pour the prosecco into the pan, reduce to approx. 2 tbsp. Turn down the heat, then remove the pan from the hob. Add the butter gradually while stirring with a whisk. Briefly return the pan to the hob to gently warm the sauce.
