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Saltimbocca con pomodori
Discover this delicious saltimbocca con pomodori
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Ingredients
- 8 tablespoon olive oil
- 1 Red onion shredded
- 2 clove garlic finely chopped
- 2 tablespoon balsamic vinegar
- 500 gram tomatoes in cubes
- 225 gram roasted peppers pot, coarsely cut
- 4 unbroken pork schnitzel
- 4 unbroken veal schnitzel
- 8 paste parma ham
- Bunch sage
- Bunch basil
- 100 milliliters White wine
- 250 gram chestnut mushrooms wiped clean, in quarters
- 1 tablespoon Italian spices
Kitchen Stuff
Directions
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Heat 3 tablespoons of olive oil and fry the onion and garlic 2-3 minutes. Extinguish with the balsamic vinegar.
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Scoop the tomatoes and paprika through and fry for 3-4 minutes. Puree with a hand blender into a sauce.
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Cover the cutlets with cling film and press them flat with a rolling pin or pan. Divide the parma ham and sage leaves, fold in half and stick the meat with pickles. Season with salt and pepper.
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Heat 3 tablespoons of olive oil. Fry the meat 3 minutes and turn over. Bake the other side for 3-4 minutes.
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Heat the rest of the olive oil and fry the chestnut mushrooms with the Italian herbs. Sprinkle with pepper.
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Take the meat out of the pan. Add the wine to the shortening and boil slightly. Add the tomato sauce.
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Serve the sauce with the saltimbocca and the chestnut mushrooms.
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Nutrition
475Calories
Sodium0% DV0g
Fat45% DV29g
Protein80% DV40g
Carbs3% DV9g
Fiber0% DV0g
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