Lime saltimbocca with potatoes

Name: lime saltimbocca with potatoes
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 turkey schnitzel free range meat; 8 broken fresh sage leaf; 4 paste parma ham; 4 el traditional olive oil; 600 g potato wedges with peel coolers; 2 tl dried rosemary; 600 g fresh spinach crops; 40 g Grana Padano spicy cheese shavings tray

Kriekoenschnitzel baked with ham and sage, served with spinach and rosemary apples

Ingredients

Directions

Sprinkle the schnitzels with pepper and place 2 leaves of sage on each schnitzel. Cover with the ham and press.
Heat the oil in a large frying pan and fry the meat (saltimbocca) in 10 min. Until done. Turn halfway.
Meanwhile, heat the oil in a skillet.
Fry the potato wedges with the rosemary, pepper and salt in 12 min. On medium heat until golden brown and done. Change regularly.
Remove the meat from the pan and keep warm under aluminum foil.
Let the spinach in the residual shortening greasy shrink in parts in 3 minutes.
Spoon the spinach in a bowl and sprinkle with the cheese. Serve with the saltimbocca and rosemary potatoes.