John Myers
Contents
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Ingredients
Saltimbocca:
- 800 g Chicken breast fillet
- Seasoned salt
- Sage leaves
- 20 Discs Pork bacon raw smoked
- Oil
- Rosemary potatoes:
- 1 Kg Small potatoes
- Seasoned salt
Actifry potatoes:
- 1 tbsp Oil
Potatoes from the oven:
- 4 tbsp Oil
- 2 tbsp Freshly chopped rosemary
Red wine reduction:
- 100 ml Dry red wine
- Black pepper from the mill
- Seasoned salt
Seasoning salt recipe:
- -
Instructions
Saltimbocca:
- Halve the chicken breast, remove and cut the inner fillet and cut the breast horizontally again into schnitzel. Logically results in 8 schnitzel! 🙂 + 4 inner fillets! Then halve the schnitzel again! Then season everything with seasoning salt!
- Always place 2 inner fillets next to each other and cut in half. The size of the other schnitzel. Place 2 sage leaves on each meat and wrap each one with a slice of ham. Put aside!
Potato spoons:
- Wash the potatoes and cut them in half if necessary! Preparation in the Actifry: Put the potatoes in the device and add a tablespoon of oil with rosemary. Cook in the Aktifry for 35 minutes! At the end the coated bowl will be seasoned otherwise it will be scratched!
- Preparation in the oven: Preheat to 200 degrees! Put the potatoes in a bowl, season and mix with rosemary! Place on a baking sheet lined with parchment paper. Bake in the preheated oven for about 35-45 minutes!
Saltimbocca:
- Still had sage leaves left, which I fried in a little oil first, for decoration later! Then add a little oil and fry the saltimbocca for about 5-8 minutes until crispy! Then keep warm in the oven!
Red wine reduction:
- Pour red wine into the still hot pan of the Saltimbocca. Season lightly with salt and pepper and reduce until thick!
Serve!
- Add red wine reduction with a spoon, then add saltimbocca and potatoes. Finally, sprinkle with fried sage leaves!
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 7.8gProtein: 10.3gFat: 6.5g
