Saltimbocca con pomodori

Name: saltimbocca con pomodori
Total time: 35 min
Yield: 4
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

Discover this delicious saltimbocca con pomodori

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Heat 3 tablespoons of olive oil and fry the onion and garlic 2-3 minutes. Extinguish with the balsamic vinegar.
Scoop the tomatoes and paprika through and fry for 3-4 minutes. Puree with a hand blender into a sauce.
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.
Heat 3 tablespoons of olive oil. Fry the meat 3 minutes and turn over. Bake the other side for 3-4 minutes.
Heat the rest of the olive oil and fry the chestnut mushrooms with the Italian herbs. Sprinkle with pepper.
Take the meat out of the pan. Add the wine to the shortening and boil slightly. Add the tomato sauce.
Serve the sauce with the saltimbocca and the chestnut mushrooms.