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Erin C. David
Chicken saltimbocca with raw ham and vegetables
Italian saltimbocca with pasta, leek, zucchini and cottage cheese.
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Ingredients
Directions
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Clean the lemon. Squeeze out 1 half and cut the other half into slices. Wash the courgettes and scraper with the cheese slicer.
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Clean the garlic and cut finely. Cut the parsley coarsely. Wash the leek and cut into rings.
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Put the garlic and parsley in a tall cup with the oil and lemon juice and puree with the hand blender. Season with pepper and salt.
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Halve the chicken fillets in the length. Place the fillets between 2 sheets of cling film and flatten with a frying pan.
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Sprinkle the meat around with the sage and pepper and wrap each fillet in 3 slices of parma ham (chicken saltimbocca).
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Heat the oil in a frying pan and fry the chicken in 10 min. On medium heat around golden brown and done.
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Meanwhile, bring a pot with plenty of water to the boil, add the pasta and boil for 9 minutes until al dente.
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Heat the oil in a frying pan and fry the zucchini, leek, pepper and salt for 6 minutes on medium heat.
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Remove the saltimbocca from the pan and place on a plate.
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Drain the pasta and mix with the garlic parsley oil and vegetables through the shortening of the saltimbocca's.
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Divide the plates. Add a saltimbocca and spread the cottage cheese over it. Put a slice of lemon on it and serve.
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Nutrition
910Calories
Sodium0% DV1.010mg
Fat74% DV48g
Protein100% DV50g
Carbs22% DV67g
Fiber24% DV6g
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