Lamb Saltimbocca Recipes

LAMB SALTIMBOCCA

Steps:

• Lightly pound lamb medallions until they are ¼ inch thick.
• Marinate medallions in the marinade mixture for 4 hours in the refrigerator.
• Remove lamb from the marinade and lightly pound proscuitto ham on top.
• In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

SALTIMBOCCA ALLA ROMANA

Steps:

• Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
• Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
• Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

PORK SALTIMBOCCA

Steps:

• Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
• Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
• Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
• Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
• Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
• Strain pork broth into a bowl.
• Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
• Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
• Spoon hot sauce over pork sections.

SALTIMBOCCA

Steps:

• Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.
• In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.

SALTIMBOCCA

Steps:

• Wash and dry fillets, and pound the breasts with a rolling pin until they are less than 1/8 inch thick. Arrange 1 slice of prosciutto on 1/2 of each fillet.
• Wash, dry and chop sage, and sprinkle over prosciutto. Sprinkle with a little salt and pepper, and fold the other half of the fillet over the prosciutto. Press edges to seal.
• Heat oil in small nonstick skillet until it is medium hot. Add the fillets, and brown quickly on both sides, only a couple of minutes.
• Reduce heat to low, and add wine. Stir around in pan and serve with wine poured over saltimbocca.

SALTIMBOCCA

Steps:

• Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in middle. Fold veal in half, securing with toothpicks in 2 places.
• In a medium nonstick pan, heat butter and olive oil until foamy. Add the veal packages and sage leaves, and sauté for about 1 minute on each side, turning once, until slightly brown. Season with salt as they cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.

CLASSIC SALTIMBOCCA

Steps:

• Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
• Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
• Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.