Turkey Saltimbocca with Broccoli and Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 turkey schnitzel, thin, 60 g each
- 2 slices ham (Serrano-)
- 4 sage leaves
- 1 clove garlic
- 20 g parmesan cheese
- 200 ml milk
- some broth, granular
- 1 squirt lemon juice
- 400 g broccoli
- 100 ml vegetable stock
- 1 ½ tablespoon olive oil
- 1 teaspoon cornstarch
- a bit salt
- some pepper
- 1 nutmeg
Print Recipe
Pin Recipe Instructions
- Place the schnitzel side by side, between 2 layers of cling film, and carefully pound flat. Halve the ham slices crosswise. Season the schnitzel with a little salt and pepper. Place 1 slice of ham and sage on each of the schnitzel and secure with toothpicks.
- Peel the garlic and press down a little with the back of the knife. Finely grate the cheese. Bring the milk with the garlic and the granulated broth to the boil and cook over a mild heat for 5 minutes, then remove the garlic again. Stir the cheese into the sauce and season with salt, pepper and lemon juice.
- Clean the broccoli and cut into florets. Peel the stalk, cut in half lengthways and cut into slices. Heat 1/2 tablespoon oil in a large saucepan, in it simmer the broccoli over a medium heat for 2 minutes, season with salt. Pour in the broth, bring to the boil and cook covered for 5 minutes. Season the broccoli with pepper and freshly grated nutmeg.
- In the meantime, heat 1 tablespoon of oil in a coated pan. Fry the schnitzel in it over medium to high heat for 3 minutes on each side.
- Bring the cheese sauce to the boil. Stir the cornstarch with a little milk until smooth, stir in with the whisk and bring to the boil again briefly. Puree the sauce with the hand blender so that it foams a little.
- Arrange the schnitzel and broccoli on plates and serve with cheese sauce.
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