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.
VEAL SALTIMBOCCA
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
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.
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
Provided by Shelly Berger
Categories Beef Sauté Prosciutto Sage Bon Appétit St. Louis Missouri
Yield Serves 2
Number Of Ingredients 10
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. Place 1 slice of prosciutto atop each veal scallop. Fold each veal scallop in half crosswise. Secure open ends with toothpick.
- 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. 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 sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and serve.
VEAL CHOP SALTIMBOCCA
Steps:
- Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one sage leaf. Lay a piece of prosciutto on each chop and press to seal.
- Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon-side up, and cook for 6 minutes. Turn the chops over and cook until the prosciutto starts to caramelize, 2 to 3 minutes. Remove from the skillet and tent with foil to keep warm.
- Add the white wine to the skillet and deglaze over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half, about 5 minutes. Add the tomatoes, cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until combined and hot. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage. Serve immediately.
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