Veal Escalopes Wrapped With Prosciutto Sage Lemon Saltimbocca Recipes

VEAL AND LEMON SALTIMBOCCA

Veal and Lemon Saltimbocca image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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 1 leaf of sage. Lay a large 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 down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca) image

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

Ingredients

3 veal escalopes, about 150g each
6 sage leaves
6 slices prosciutto
50g plain flour , seasoned
splash olive oil
small knobs of butter
200ml marsala wine
juice ½ lemon
green salad, fried potatoes or crusty bread , to serve (optional)

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 SCALOPPINE SALTIMBOCCA

Veal Scaloppine Saltimbocca image

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

Ingredients

6 ounces spaghetti
2 tablespoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
1/2 teaspoon salt
1/4 teaspoon pepper
4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
1/2 cup chopped thinly sliced prosciutto
1 tablespoon chopped fresh sage
1/3 cup dry marsala
1/3 cup low sodium chicken broth
1/4 cup butter, cut into small pieces

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.

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