VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
VEAL SALTIMBOCCA
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
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.
SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.
VEAL SCALOPPINE SALTIMBOCCA
The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit.
Provided by Bev I Am
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain.
- Transfer to large bowl and toss with 1 tablespoon oil.
- Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
- Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
- Add veal, prosciutto, and sage.
- Sauté 2 minutes.
- Turn veal over and sauté until cooked through, about 2 minutes longer.
- Add Marsala and broth; boil until slightly reduced, about 1 minute.
- Transfer veal to plate.
- Add butter to skillet; whisk until melted.
- Season sauce to taste with salt and pepper.
- Return veal to skillet to coat with sauce.
- Divide pasta between 2 plates.
- Top with veal and sauce, dividing equally.
SALTIMBOCCA
Categories Garlic Herb Sauté Quick & Easy Veal White Wine Prosciutto Sage Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
- In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.
- Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
- Discard wooden picks and serve saltimbocca drizzled with reduction sauce.
SALTIMBOCCAS-VEAL WITH PROSCIUTTO AND FRESH SAGE
Make and share this Saltimboccas-Veal with Prosciutto and Fresh Sage recipe from Food.com.
Provided by Dancer
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pick stems off sage leaves, wash and dry.
- Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
- Drain on paper towel and set aside.
- Pound veal until very thin.
- Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
- Lightly salt and pepper.
- Top with the other 3 slices of veal.
- Press together.
- Cut each envelope into 3 even squares.
- Heat olive oil and 1 tablespoon of the butter in a sauté pan.
- Place the saltimboccas into the flour, dredge on both sides and pat off excess.
- Place in very hot sauté pan and cook about 1 minute.
- Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
- As the saltimboccas are finished, place on a warm plate.
- When they are all cooked, add wine and chicken stock to deglaze the pan.
- Boil until reduced by half and add butter.
- To serve, spoon a little of the sauce over each saltimbocca.
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