Salta in bocca
- 1h
- expert
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Ingredients
- 1 package of Turkey Breast Schnitzel or Turkey Breast Meat
- Parma ham, may also be serrano, jambon or Black Forest ham
- a few cloves of raw garlic
- 100 ml of white wine
- fresh sage leaves
- bunch of fresh green asparagus
- ¼ cube of butter
- salt and pepper
- hammered pepper
Preparation
- Salt and pepper the schnitzel, wrap it with a slice of aromatic ham and cover it with a few sage leaves.
- Pin the whole thing with a toothpick, adding wine fry in butter for 5-6 minutes on each side.
- Add crushed garlic cloves to the butter to give off flavor.
- After 10-12 minutes, set the meat aside and put fresh green asparagus in a hot pan with fat, which, after seasoning with salt and hammered pepper, is fried for 3-4 minutes to keep it tender.
- Serve the meat on the asparagus and garnish with fresh sage leaves.
