Saltimbocca with courgette and mushrooms


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 248 Kcal, 31g Protein, 3g Carbohydrates, 11g Fat


Ingredients

  • Saltimbocca
  • 4 slices cured ham, halved
  • 8 veal steaks (each approx. 60 g), pounded flat
  • some toothpicks
  • 0.25 tsp salt
  • oil for frying
  • a little pepper
  • 8 sage leaves
  • Vegetables
  • 150 g mushrooms, cut into pieces
  • 400 g courgettes, thinly sliced
  • 0.5 tsp salt
  • a little pepper
  • Sauce
  • 1 dl Prosecco or white wine
  • 15 g butter, cut into pieces, cold

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Instructions

  • 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.
  • Serve with:

    Risotto.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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