Preparation time30 Minutes
Cooking time30 Minutes
1Preheat the water bath to 62 degrees. Place the veal cutlets flat on the worktop and coat with the mustard. Place a sage leaf and a slice of parma ham on each cutlet.
2Roll up tightly. Lightly add oil. Divide the involtinis between 2 film bags, vacuum seal and cook for 30 minutes at 62 degrees.
3Wash the spinach. Leave to drain in a kitchen sieve.
4Peel the mango. Carefully separate the flesh from the stone and cut into strips.
5Peel the onion and cut into rings together with the spring onion. Mix the spinach, mango, red onion and spring onion. Add the lime juice, lime slices and olive oil. Season with salt and pepper and mix carefully.
6Coarsely grate the parmesan and sprinkle over the spinach salad with the cashew nuts.
7Carefully remove the involtinis from the bags. Pat dry and oil gently.
8Grill for 8 minutes evenly on all sides.
9Slice the involtinis and arrange with the spinach-mango salad.