/assets/logos/nzwd.svg
Recipe

Saltimbocca and capsicum chutney sandwiches

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Saltimbocca and capsicum chutney sandwiches
  • 6 minute steaks, pounded
  • 2 tablespoon fresh sage, chopped
  • 6 slice prosciutto
  • 2 tablespoon olive oil
  • 50 gram mesclun
  • 6 turkish rolls, split, toasted
  • 6 eggs, fried
  • 1 red onion, thinly sliced
Capsicum chutney
  • 2 capsicum, char-grilled, skin, seeds, membrane removed
  • 2 tomatoes, skin, seeds removed
  • 1 red onion, sliced
  • 1/2 cup brown sugar
  • 2 tablespoon balsamic vinegar
  • 1 small red chilli, seeded, chopped
  • 1 lemon, finely grated zest

Method

Saltimbocca and capsicum chutney sandwiches
  • 1
    Sprinkle each steak with a little sage and top with a slice of prosciutto Pound lightly to join. Set aside.
  • 2
    To make capsicum chutney, combine all ingredients in a medium saucepan. Bring to the boil on high, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 minutes, until tender. Allow to cool.
  • 3
    When ready to serve, heat oil in a frying pan on high. Cook steaks in 3 batches for about 30 seconds per side or until cooked to taste.
  • 4
    Place mesclun on one half of each roll and top with a steak, egg, onion and chutney.

Notes

Pound meat by covering with plastic wrap and beating with a meat mallet or rolling pin. Chicken or veal schnitzel can be substituted for steak, if preferred.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg