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Shangobunni
Saltimbocca with zucchini salad
A tasty Italian recipe. The main course contains the following ingredients: meat, veal schnitzels (600 g), sage (from box of Italian spice mix), wafer-thin raw ham (pack 100 g), courgettes, mint (chopped), sundried tomatoes (295 g), olive oil and dry white wine.
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Ingredients
Directions
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Sprinkle the schnitzels with salt and pepper. Place a leaf of sage on each schnitzel and a slice of ham on top. Press well.
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Grate the zucchini coarsely in the food processor and scoop in a bowl with the coin. Cut the tomatoes finely and add 2-3 tbsp oil from the pot at the zucchini. Add pepper and salt.
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Heat the oil in a frying pan with non-stick coating. Put the meat on the ham side and cook on medium heat 3-4 min. Bake the other side 2-3 min. Place the schnitzels with the ham side up on 4 hot plates. Stir the wine and possibly some water through the shortening and let it boil. Spoon the gravy over the meat and serve with the courgette salad.
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Nutrition
325Calories
Sodium12% DV290mg
Fat26% DV17g
Protein56% DV28g
Carbs3% DV9g
Fiber8% DV2g
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