Sunday, 13 July 2008

...jumps in the mouth...

This is one of my mums favourite dishes: Saltimbocca.
550g thin slices of veal cutlet (Scallopini)
20 leaves fresh sage
10 Slices parma ham
20 toothpicks
sun flower oil

Cut the cutlets into 20 small slices and roll slightly in flour. Half the parma slices and pinch with one sage leave on the cutlets, using the toothpicks. Heat some oil in a non-stick frying pan. Put the first pieces into the pan, so that the sage is on top. Fry for about 1 minute until the edges gain a light brown colour. Turn them over an fry for about 40 sec until all raw parts of the cutlet are gone. To keep them warm while frying the other pieces, put into your oven at 80°C.
Serve immediatle with eg. rice and in honey caramleized carots.

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