Chicken Saltimbocca with Rosemary Potato Spoons, Red Wine Reduction and Crispy Sage

Saltimbocca:

1. 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!
2. 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:

1. 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!
2. 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:

1. 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:

1. Pour red wine into the still hot pan of the Saltimbocca. Season lightly with salt and pepper and reduce until thick!

Serve!

1. Add red wine reduction with a spoon, then add saltimbocca and potatoes. Finally, sprinkle with fried sage leaves!