Saltimbocca And Capsicum Chutney Sandwiches

this connoisseur lunch idea will liven up your working day

The ingredient of Saltimbocca And Capsicum Chutney Sandwiches

• 6 red meat minute steaks pounded
• 2 tablespoons sparkling sage chopped
• 6 slices prosciutto
• 2 tablespoons olive oil
• 50g mesclun
• 6 turkish rolls split toasted
• 6 eggs fried
• 1 crimson onion thinly sliced
• 2 capsicums char grilled skin seeds membrane removed
• 2 tomatoes pores and skin and seeds removed
• 1 pink onion sliced
• half of cup brown sugar
• 2 tablespoons balsamic vinegar
• 1 small red chilli seeded chopped
• finely grated zest of one lemon

The Instruction of saltimbocca and capsicum chutney sandwiches

• ufeffsprinkle every steak with a touch sage and top with a slice of prosciutto pound gently to enroll in set apart
• to make the capsicum chutney combine all chutney ingredients in a medium saucepan bring to the boil on excessive stirring till sugar dissolves reduce heat to low and simmer for 20 25 mins till soft allow to chill
• when ready to serve heat oil in a frying pan on high cook steaks in 3 batches for about 30 seconds in line with facet or until cooked to taste
• place mesclun on one half of of every roll and pinnacle with a steak egg onion and chutney

Nutritions of Saltimbocca And Capsicum Chutney Sandwiches

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a