Saltimbocca Alla Tina
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 port. Chicken breast fillet (s)
- 6 leaves sage
- 3 slices Parma ham
- salt and pepper
- mustard
- Oil or clarified butter for frying
- 100 ml cream or
- Broth and sauce thickener
Print Recipe
Pin Recipe Instructions
- These little schnitzel are easy to prepare and a real treat for the palate. This goes well with salad or Mediterranean vegetables (e.g. pan-fried zucchini) and basmati rice.
- First, divide the chicken breast fillets into two pieces. I usually cut the thick end (smaller than the flat one) in half and unfold it. Do not cut through! If that seems too complicated, you can also use ready-made turkey schnitzel! Then tap all 6 pieces lightly flat. They are thinly coated with mustard, then the ham is placed (cut the slices beforehand according to the size of the pieces of meat) and finally I prick the sage leaves with toothpicks.
- Heat the fat in the pan and sear the schnitzel with the topped side, so the sage becomes crispy. Then reduce the heat, turn the schnitzel over and finish frying. I usually don`t salt them anymore because the ham is already salty. But that`s a matter of taste. I pepper the bare side with pepper from the mill and put the meat in the oven.
- If you pour a little cream over the roasting set and let it boil down a little, you get a delicious sauce. Those who shy away from the calories can also take broth and use sauce binders to thicken them, which also tastes very good! Place the meat in the seasoned sauce and serve immediately.
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