Veal Chop Saltimbocca Recipes

VEAL SALTIMBOCCA "MILANESE STYLE"

Steps:

• Preheat the oven to 400 degrees F.
• Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3 inch thick. Remove the plastic wrap and discard. Stuff one piece of the fontina cheese into the pocket and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto. Turn over the chop and repeat on the other side.
• Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick.
• In a medium skillet, heat the olive oil over medium-high heat until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving.
• Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.

VEAL SALTIMBOCCA

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.

DOUBLE CUT VEAL CHOP SALTIMBOCA

Steps:

• Preheat a grill on high heat.
• Heat the olive oil in a small sauce pot over medium-high heat. While the oil is heating prepare a plate lined with paper towels and set aside. When the oil is hot but not quite smoking add the sage leaves, stand back as they will crackle and pop. When the leaves are fried crisp remove to the paper towel using a mesh skimmer, set aside to cool. Line a cookie sheet with plastic wrap and lightly drizzle with olive oil. Using a small paring knife cut a slit in the veal chop, between the bones, but on the meat side. Using your fingers make a pocket in the veal and transfer to the plastic lined tray. On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto and 3 to 4 sage leaves.
• Roll the fontina slice up with all the ingredients inside making a small package. Using 1 hand, open up the pocket in the veal chop while stuffing the cheese and prosciutto package inside with the other hand. Brush the chops with the olive oil and season generously with gray salt and black pepper. Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness.

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.

VEAL SALTIMBOCCA

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 SALTIMBOCCA

Steps:

• After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
• Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
• Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
• (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
• Saute the veal about 20 seconds on each side and remove, doing four at a time.
• Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
• Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
• Whisk in the butter in small pieces to give a creamy look to the sauce.
• Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
• This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.

VEAL SCALOPPINE SALTIMBOCCA

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

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.