Saltimbocca

Ingredients for 2 servings:

• 4 thin veal escalopes, each approx. 80 g
• 4 slices of Parma ham
• 8 sage leaves
• 3 tbsp oil
• 1 tbsp flour
• 1 garlic clove(s)
• 1 small onion(s)
• 1 package of leaf spinach (frozen), small package
• 6 large potatoes
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the leaf spinach from the package from the package to a plate and let it thaw. If you’re short on time, simply add a little water (to prevent burning) and simmer over medium heat. Now prepare the peeled, washed potatoes as boiled potatoes. Season the meat with salt and pepper and roll it lightly in flour. Top each with a slice of ham and two sage leaves and secure with toothpicks. Peel and finely dice the garlic and onion. Lightly brown in a pan with a tablespoon of oil over medium heat. Add the thawed spinach and season with a pinch each of salt and pepper; stir well. Cooking time: about 5 minutes. Then transfer the spinach to a bowl and keep warm. Now rinse the pan and heat up another 1-2 tablespoons of oil, then add the schnitzels. Fry on each side over high heat for one minute, then cook, coated side up, over medium heat for about 2 minutes. Just drain the potatoes. Arrange everything on plates and serve.