Roasted Veal Tenderloin Saltimbocca Recipes

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VEAL SALTIMBOCCA



Veal Saltimbocca image

Make and share this Veal Saltimbocca recipe from Food.com.

Provided by NicksMom

Categories     Veal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

9 ounces veal, scallops (6 pieces)
1 teaspoon dried sage, crumbled
fresh ground pepper
6 pieces prosciutto, sliced paper thin
6 pieces Fontina cheese, sliced thin
1/2 cup all-purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons unsalted butter, cut into pieces
salt
lemon wedge

Steps:

  • Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
  • Season veal with sage and pepper.
  • Dredge veal in flour; shake off excess.
  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
  • Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
  • Transfer veal to platter; tent with foil to keep warm.
  • Pour off fat from skillet and discard.
  • Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
  • Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
  • Pour sauce over veal.
  • Garnish with lemon wedges and serve.

VEAL SALTIMBOCCA



Veal Saltimbocca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/3 pounds thinly sliced veal medallions, from the butcher
Salt and pepper
1/4 pound thinly sliced prosciutto
Several sprigs fresh sage
1/4 cup extra-virgin olive oil, 4 turns of the pan
4 tablespoons butter
1 cup white wine, eyeball it
1/2 lemon, juiced

Steps:

  • Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
  • Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.

PORK SALTIMBOCCA



Pork Saltimbocca image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

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.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

VEAL SALTIMBOCCA



Veal Saltimbocca image

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.-Vance Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice

Steps:

  • Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

Nutrition Facts : Calories 348 calories, Fat 23g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 490mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

VEAL SALTIMBOCCA



Veal Saltimbocca image

Make and share this Veal Saltimbocca recipe from Food.com.

Provided by Steve P.

Categories     Veal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces veal scallops
1 lemon
1 teaspoon butter
3 -4 ounces white wine
6 ounces chicken stock
3 pieces thinly sliced prosciutto
3 strips roasted red peppers, julienned
3 pieces thinly sliced fresh mozzarella cheese
1 ounce cooking oil
salt & pepper
2 ounces all-purpose flour

Steps:

  • Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
  • Allow veal to cook on each side for about 35- 40 seconds.
  • Taking pan off of flame, pour in white wine and put back on stove.
  • Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
  • Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
  • Dredge butter in flour and put in pan.
  • Let reduce for another minute or so and take off heat.

Nutrition Facts : Calories 474.2, Fat 25.2, SaturatedFat 6.7, Cholesterol 74.9, Sodium 215, Carbohydrate 29.1, Fiber 1.6, Sugar 2.7, Protein 21.6

CLASSIC SALTIMBOCCA



Classic Saltimbocca image

Categories     Quick & Easy     Wheat/Gluten-Free     Veal     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

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.

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Top Asked Questions

How to cook veal Tenderloin?
In large saute pan over high heat, add 3 tablespoons extra virgin olive oil. Season veal with salt and pepper. Add veal to pan and sear evenly on both sides. Place in oven for 8 minutes. Remove from oven and let rest for a few minutes before slicing. While veal is roasting, place large nonstick pan over medium-high heat.
How to cook veal fillets in oven?
Preheat oven to 400 degrees F. In large saute pan over high heat, add 3 tablespoons extra virgin olive oil. Season veal with salt and pepper. Add veal to pan and sear evenly on both sides. Place in oven for 8 minutes. Remove from oven and let rest for a few minutes before slicing.
How do you cook veal with raviolettas?
While veal is roasting, place large nonstick pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted. Remove from pan and keep warm. Place veal stock in pan, add sage and bring to a simmer. To serve, place 2 ounces potato bechamella in center of each plate.
How to cook veal and potatoes?
Place cubes in a large pot, cover with cold water and salt. Bring to a simmer and cook until tender. Remove from heat and drain potatoes. Place in blender with cream and butter. Puree until smooth. Season with salt and pepper. Keep warm. In large saute pan over high heat, add 3 tablespoons extra virgin olive oil. Season veal with salt and pepper.

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