Saltimbocca toastie

Saltimbocca toastie

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For a tasty lunch idea or a speedy dinner try this toasted sandwich; a fusion of cheese toastie and the classic Italian dish.

The ingredient of Saltimbocca toastie

  1. 4 (80g each) uncrumbed veal schnitzels
  2. Salt and pepper, to season
  3. 2 teaspoons olive oil
  4. 8 slices white sourdough bread, 1cm-thick
  5. Butter, for spreading
  6. 1/3 cup tomato chutney
  7. 120g fresh mozzarella, sliced
  8. 1/2 cup semi-dried tomatoes
  9. 12 fresh sage leaves
  10. 8 slices prosciutto
  11. 2 teaspoons oil, for frying
  12. 20g butter, for frying

The instruction how to make Saltimbocca toastie

  1. Season veal with salt and pepper. Heat 2 tsp olive oil in a frying pan over medium-high heat. Cook veal for 30 seconds each side. Transfer to a plate. Cut in half crossways. Keep warm.
  2. Spread bread with butter. Place 4 slices, butter-side down, on a work surface. Spread with tomato chutney. Top with veal, mozzarella, semi-dried tomatoes and remaining bread, butter-side up. Top each with sage leaves. Wrap 2 pieces of prosciutto around each sandwich. Secure with toothpicks.
  3. Heat 2 tsp oil and 20g butter in a frying pan over medium heat. Cook for 2 minutes each side and 1 minute on each edge or until golden and crisp. Halve.

Nutritions of Saltimbocca toastie

fatContent: 737.793 calories
saturatedFatContent: 31.9 grams fat
carbohydrateContent: 12.3 grams saturated fat
sugarContent: 63.2 grams carbohydrates
fibreContent: 5.8 grams sugar
proteinContent:
cholesterolContent: 48.6 grams protein
sodiumContent: 141 milligrams cholesterol

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