Saltimbocca auf Mühlviertler Art

Wiedermal haben wir einen Start ins Wochenende, ohne Zeit zum Einkaufen 😉 Macht nichts, so bleibt es kulinarisch spannend bei uns!

Im Kühlschrank haben wir zum Glück immer Grundnahrungsmittel, wie zB Kartoffeln. Speck vom letzten ab Hof Einkauf erblicke ich auch noch. Reis ist auch im Vorrat da, der Garten bietet noch ein paar kleine Gurken:

Fleisch haben wir zum Glück ab Hof gekauft und im Tiefkühlschrank 💪

So fällt die Entscheidung spontan, dass wir heute Saltimbocca machen. Da uns der richtige Schinken dazu fehlt, nennen wir es einfach ‚Saltimbocca auf mühlviertlerische Art‚ da wir unseren Speck dazu verwenden!

Was ich dazu brauche:

für 4 Portionen

4 Stück Kalbsschnitzel

Salz, Pfeffer,

frische Salbeiblätter

Olivenöl

1 EL Butter

1 Schuss Weißwein

Saft einer halben Limette

10 kleine Kartoffeln

2 große, frische Rosmarin-zweige Grillgewürz-Salz

1 Tasse Reis

Wie ich das mache: Zuerst wasche ich die Kartoffeln, viertle diese und lege sie am Backblech auf meiner Dauerbackfolie.

Ich würze nun die Kartoffeln mit Grillgewürzsalz, beträufle mit etwas Olivenöl und lege die Rosmarinzweige darüber.

Bei 200 Grad Heißluft brate ich diese nun für ca. 30 Minuten.

Den Reis gebe ich mit 1 Tasse Wasser und einen TL Salz in meinem Reiskocher.

Die Gurken wasche ich und hachle ich mit den Schale in einen Topf. Gebe Salz dazu und lasse sie stehen.

Zwischenzeitig bereite ich das Fleisch zu. Dafür klopfe ich die Kalbsschnitzel etwas, würze mit Salz und Pfeffer. Den Speck schneide ich in kleine Stücke, lege diesen auf das Kalbfleisch und gebe ein Salbei Blatt darauf.

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Danach brate ich das Fleisch scharf beidseitig im Oliven Öl an. Gebe das Fleisch aus der Pfanne, die Butter und frischen Salbei dazu und gieße mit Limettensaft und Wein auf.

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Dann lege ich das Fleisch kurz zurück in den Saft, nehme die fertigen Kartoffeln aus dem Rohr...

Mariniere den Gurkensalat und richte die Speisen an! - MAHLZEIT ❤️