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🍽️ Crispy Pork Schnitzels with Sage on Gnocchi and Cucumber

361 kcal · 30 min · 4 servings

Crispy Pork Schnitzels with Sage on Gnocchi and Cucumber Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil the gnocchi in salted water until they are cooked through. Follow the instructions on the package. Drain the gnocchi afterwards and let them drip dry.
  2. 2. Peel the cucumber. Cut it in half lengthwise. Use a teaspoon to carefully scoop out the seeds. Then cut the cucumber halves into thick, diagonal slices.
  3. 3. Wash the spring onions thoroughly. Cut them in half lengthwise.
  4. 4. Rinse the pork fillet under running water. Pat it completely dry with a kitchen towel. Cut the fillet into eight equal slices.
  5. 5. Season all meat slices evenly with salt and black pepper.
  6. 6. Divide the Parma ham into eight suitable pieces.
  7. 7. Top each meat slice with a piece of Parma ham. Place two sage leaves on top.
  8. 8. Secure each schnitzel with a wooden skewer so that the ingredients do not slip off.
  9. 9. Heat two to three tablespoons of oil in a large frying pan.
  10. 10. Fry the drained gnocchi and the halved spring onions until golden brown over medium heat. Stir constantly. This takes about two to three minutes.
  11. 11. Add the cucumber slices to the pan. Fry them briefly until they are warm. Stir occasionally.
  12. 12. Season the vegetables with salt and a pinch of chili flakes or ground chili.
  13. 13. Heat two tablespoons of oil and one tablespoon of butter in a second frying pan.
  14. 14. Place the saltimbocca in the hot pan with the untopped meat side down first.
  15. 15. Fry the schnitzels over medium heat for one to two minutes from this side.
  16. 16. Turn the schnitzels briefly to the topped side. Finish frying them there for another one to two minutes.
  17. 17. Plate the finished saltimbocca. Serve with the gnocchi vegetables. Serve the dish immediately while hot.

Nutrition per serving