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🍽️ Veal Saltimbocca with Pumpkin Puree

720 kcal · 30 min · 4 portions

Ingrédients

• 800 g pumpkin flesh (e.g. butternut squash)
• 200 ml orange juice
• 2 tbsp butter
• salt
• cayenne pepper
• nutmeg (freshly grated)
• 8 slices veal cutlets (approx. 80 g each)
• 8 slices Parma ham
• 16 sage leaves
• 1 tbsp butter
• salt
• pepper (from the mill)
• 200 ml sweet wine (Marsala)
• 4 tbsp chopped parsley

Préparation

1. 1. Dice the pumpkin flesh into cubes of approx. 1 cm.
2. 2. Place the pumpkin cubes in a steamer insert.
3. 3. Steam the pumpkin for approx. 15 minutes over hot steam until soft.
4. 4. Warm the orange juice and butter in a pot.
5. 5. Press the steamed pumpkin through a potato ricer directly into the warm liquid.
6. 6. Mix everything into a smooth puree.
7. 7. Season the puree with salt, cayenne pepper, and nutmeg.
8. 8. Rinse the veal cutlets briefly and pat them dry.
9. 9. Gently pound the cutlets flat using the smooth side of a meat mallet.
10. 10. Place one slice of ham and two sage leaves on each cutlet.
11. 11. Secure the toppings with toothpicks.
12. 12. Melt the butter in a pan.
13. 13. Fry the cutlets for 1-2 minutes per side.
14. 14. Season the cutlets lightly with salt and pepper.
15. 15. Remove the cooked cutlets from the pan.
16. 16. Deglaze the pan juices with Marsala wine.
17. 17. Bring the sauce to a vigorous boil.
18. 18. Taste and adjust the seasoning of the sauce.
19. 19. Place the cutlets back in the pan briefly to reheat them.
20. 20. Spoon the pumpkin puree onto the plates.
21. 21. Place two saltimbocca on top of the puree.
22. 22. Pour the sauce from the pan around the meat.
23. 23. Sprinkle the dish with parsley and serve.

Nutrition par portion

• kcal: 720
• Protein: 96 g · Fett/Fat: 21 g · Carbs: 26 g