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Saltimbocca with courgette and mushrooms
25 m active | 25 m total
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
  • 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
  • 400 g courgettes, thinly sliced
  • 150 g mushrooms, cut into pieces
  • 0.5 tsp salt
  • a little pepper
  • 1 dl Prosecco or white wine
  • 15 g butter, cut into pieces, cold
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And that's how it's done
And that's how it's done
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.
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.
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.

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