Saltimbocca with courgette and mushrooms

Saltimbocca with courgette and mushrooms

Total: 25 min. | Active: 25 min.
gluten-free, Low Carb
Nutritional value / person: 248 kcal
, Fat: 11 g
, Carbohydrate: 3 g
, Protein: 31 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Saltimbocca

4 slice cured ham, halved
8 sage leaves
some toothpicks
8 veal steaks (each approx. 60 g), pounded flat
oil for frying
¼ tsp salt
a little pepper

Vegetables

400 g courgettes, thinly sliced
150 g mushrooms, cut into pieces
½ tsp salt
a little pepper

Sauce

1 dl Prosecco or white wine
15 g butter, cut into pieces, cold
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How it's done

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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.

Good to know
Serve with: Risotto.

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