Oven baked saltimbocca
This is a delicious tower of tender veal with eggplant, mozzarella, tomato and paraham. An Italian toprecept a modern twist baked in the oven. Perfect for Valentine’s Day. And a skinny recipe to.
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
½ cm thick
½ cm thick
1 cm thick
Preheat the oven to 200 degrees Celsius.
Beat the veal cutlets flat.
Season with salt and pepper.
Heat the butter and oil in a frying pan on high heat
Add the veal and bake on each side for 1 to 2 minutes.
Bake in a grill pan the slices of zucchini and tomatoes.
Divide the cutlets in half and lay them in front of you.
Top it with a slice zucchini, then the tomato, mozzarella, Parma ham and sage.
Put a second piece of veal on top followed by a slice of zucchini, tomato and mozzarella.
Insert a skewer through the tower and place in a baking dish.
Store under plastic foil in the refrigerator until use.
Before serving, bake 10-15 minutes in the oven at 200 degrees Celsius.
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Oven baked saltimbocca https://www.byandreajanssen.com/oven-baked-saltimbocca/ 02/02/2016