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Veal Saltimbocca |
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| This is one of our favorite Friday night recipes. It has been changed several times. |
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| Ingredients: |
1 lb thinly sliced veal cutlets
3 slices Thinly sliced prosciutto
1 T Dried sage
4 T Extra-Virgin Olive Oil
2 T Unsalted butter
1/4 cup Dry white wine
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1/4 cup Chicken Broth
All-purpose flour for dredging
Kosher salt
Fresh ground pepper
1 Tablespoon Lemon Juice
Lemon wedges for serving
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| Procedures: |
Mix the sage and EVOO to form a paste.
Pound the cutlets
Lay one cutlet down on the cutting board. Spread the sage mixture on top
Add a single slice of prosciutto and fold.
Cover with a piece of plastic. [Tom uses a sandwich bag.] Gently pound the folded cutlets until the pieces are about 1/4 inch thick and adhered.
Combine the flour, cayenne pepper and pepper in a shallow platter.
Dredge the veal in the seasoned flour, shaking off the excess.
Heat the EVOO and butter in a large skillet over medium heat.
Sauté the veal for 3 minutes to crisp it up.
Flip the veal over and sauté the other side for two minutes, until golden.
Transfer the veal to a serving platter and keep warm.
Add the wine, chicken broth, and lemon juice to the pan, stirring to bring up bits in the bottom.
Add the remaining tablespoon of butter and reduce.
Pour the sauce over the saltimbocca, garnish with lemon wedges and serve.
The remaining sauce can be poured over a starchy side dish.
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| Notes: |
2022-10-21: An excellent batch served with scalloped apples and sweet peas, we used dried sage mixed with EVOO.
2021-07-09: An excellent batch using the very thin veal from Sprechers, and fresh sage leaves from the produce section of the market.
2016-08-26: used the new folding process; excellent. Served with vermicelli and green beans.
2015-05-09: Excellent
2014-05-02: Excellent
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06/21/2023
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