Ingredients
6 sprigs rosemary
6 pork schnitzels or 6 veal schnitzels
6 slices serrano ham
5 peaches
4 tablespoons olive oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Remove a few rosemary needles from the bottom of each sprig. Flatten schnitzel, lay a piece of ham on each schnitzel. Fold schnitzel in half and fasten each with a sprig of rosemary. Halve and remove pit from each peach, salt lightly and marinate in 2 T of olive oil. Salt & pepper the schnitzel, and grill in a grill pan on high heat in the rest of the oil for 2 minutes on each side. Add peaches for the last minute and grill on each side. Serve with Basil-Peach Sauce.