Veal Scallops With Prosciutto And Sage Saltimbocca Alla Romana Recipes

SALTIMBOCCA ALLA ROMANA

Saltimbocca alla Romana image

Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

Ingredients

2 large veal scallops or uncooked boneless turkey breast slices (about 8 to 10 ounces total weight and each 1/3 inch thick, or 2 boneless skinless chicken breast halves)
Salt and freshly ground black pepper
4 fresh sage leaves
2 thin slices prosciutto
1 1/2 tablespoons olive oil
1/2 cup chicken stock reduced to 1/4 cup
1/4 cup dry Marsala, dry white wine, or additional stock
1 tablespoons unsalted butter

Steps:

Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.

VEAL SALTIMBOCCA (SALTIMBOCCA ALLA ROMANA)

Veal Saltimbocca (Saltimbocca alla Romana) image

Provided by Gianni Scappin

Categories Sauté Dinner Meat Veal Prosciutto Sage Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 pound veal loin, cut into 8 (2-ounce) pieces
16 fresh sage leaves
16 slices prosciutto
All-purpose flour, as needed
1/2 cup olive oil
1 cup chicken stock or low-sodium broth
4 tablespoons (1/2 stick) unsalted butter

Steps:

1. Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness. Repeat with the remaining veal. Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere. Lightly dust the prosciutto side of each piece of veal with a small amount of flour.
2. In a large sauté pan over moderately high heat, warm the olive oil. Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side. Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm.
3. Remove any excess oil from the pan and deglaze the pan with the stock or broth. Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes. Return the meat to the pan and continue cooking to heat through as needed, about 1 minute. Serve the meat with the sauce spooned over top.

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