John Myers
Saltimbocca with Rosemary Potatoes, Tomato Sauce and Garden Salad
The perfect saltimbocca with rosemary potatoes, tomato sauce and garden salad recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 50 g Lard
- 2 piece Rosemary sprigs
- 5 piece Veal schnitzel
- 5 piece Sage leaves
- 5 piece Parma ham slices
- 20 piece Tomatoes
- 2 piece Onions
- 1 bunch Chives
- 1 bunch Basil
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Seasoned Salt
- Wash the schnitzel and season with salt and pepper. Then fry in the pan for about 4-5 minutes. Fry the ham very briefly, then place it on the finished veal and decorate with a sage leaf.
- Cook the potatoes with their skin on, then peel them. Fry in a pan with the lard and rosemary.
- Put the tomatoes in boiling water. Then peel off the peel and cut out the stalk, then put it in a saucepan, let it steep a little and gradually pour off the water. Then add the finely chopped onions, basil, chives and garlic and then season again with a little salt and pepper. Let simmer on a low heat and puree.
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