John Myers
Contents
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Ingredients
The meat
- 300 g Chicken schnitzel
- Parma ham slices
- Sage leaves, fresh
- Black pepper from the mill
- Salt
- Extra virgin olive oil
- Butter
The tomato vegetables
- 350 g Small tomatoes
- 1 piece Onion
- 1 piece Clove of garlic
- 4 piece Sage leaves, fresh
- 3 tablespoon Extra virgin olive oil
- 1 piece Butter
- 1 tablespoon Tomato paste concentrated three times
- Salt and pepper
- Sugar (optional)
Instructions
The meat
- Remove fat and tendons from the chicken schnitzel, pepper and generously top with fresh sage leaves. Cut the ham and cover the sage with it. Secure with toothpicks or roulade needles.
- Heat the oil and butter in a pan and sear the meat. Sage and ham are on top. After about 3 minutes, reduce the heat and turn the schnitzel. If necessary, add a little salt if the ham is not seasoned enough. Let the garden finish slowly.
The tomato vegetables
- Peel the onion and garlic and cut into small cubes. Chop fresh sage leaves into small pieces. Halve the tomatoes and remove the stem.
- Heat the oil and butter in a saucepan and fry the onion and garlic cubes, as well as the chopped sage. Add the tomato paste, salt, pepper and half the tomatoes, fry while stirring, then close the lid and let the vegetables cook with the residual heat. Possibly season with a pinch of sugar.
- Arrange the finished schnitzel with the vegetables on warmed plates and serve with flatbread, e.g. Naan bread from BiNe131000 BiNe`S INDIAN NAANBROT.
Nutrition
Serving: 100gCalories: 673kcalCarbohydrates: 1.5gProtein: 0.6gFat: 75.1g
