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Jason Ponticelli
Lime saltimbocca with potatoes
Kriekoenschnitzel baked with ham and sage, served with spinach and rosemary apples
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Ingredients
Directions
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Sprinkle the schnitzels with pepper and place 2 leaves of sage on each schnitzel. Cover with the ham and press.
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Heat the oil in a large frying pan and fry the meat (saltimbocca) in 10 min. Until done. Turn halfway.
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Meanwhile, heat the oil in a skillet.
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Fry the potato wedges with the rosemary, pepper and salt in 12 min. On medium heat until golden brown and done. Change regularly.
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Remove the meat from the pan and keep warm under aluminum foil.
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Let the spinach in the residual shortening greasy shrink in parts in 3 minutes.
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Spoon the spinach in a bowl and sprinkle with the cheese. Serve with the saltimbocca and rosemary potatoes.
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Nutrition
430Calories
Sodium26% DV620mg
Fat26% DV17g
Protein78% DV39g
Carbs9% DV28g
Fiber20% DV5g
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