Traditional Saltimbocca Recipe Video
classic and elegant prep - veal cutlets pounded thin with prosciutto and sage
- the name translates to "jump in the mouth" and if you do it just right, thats what happens - the dsih just jumps off
your 1plate and into your mouth!!
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthy++Servings6
Main IngredientMeat
Ingredients
1 lb veal scallopini (very thin cutlets)
1 cup whole milk (optinoal)
6 oz thin sliced prosciutto de parma
6-10 fresh sage leaves
1/2 cup flour for dredging
salt and freshly ground pepper
2 Tbs olive oil
2 Tbs butter
2 Tbs dry white wine
1/4 cup chicken broth
Directions
soak veal in milk in a casserole dish covered with plastic wrap in refrigerator for 1-2 hours. Drain veal and pat dry. Pond
veal between was paper sheets, coat one side with prosciutto and sprinkle with sage. Roll loosely into a cylinder and fasten with two toothpicks. Keep cold until ready to proceed. Dredge rolls in flour seasoned with freshly ground black pepper. Melt 2 Tbs unsalted butter and 1 Tbs olive oil in a heavy cast iron skillet. Saute veal rolls on each side for 3-5 mins. until golden brown. When veal is done,remove to a platter and add Tbs white wine to skillet bring to a boil and scrape up all brown bits, pour this sauce over veal
veal between was paper sheets, coat one side with prosciutto and sprinkle with sage. Roll loosely into a cylinder and fasten with two toothpicks. Keep cold until ready to proceed. Dredge rolls in flour seasoned with freshly ground black pepper. Melt 2 Tbs unsalted butter and 1 Tbs olive oil in a heavy cast iron skillet. Saute veal rolls on each side for 3-5 mins. until golden brown. When veal is done,remove to a platter and add Tbs white wine to skillet bring to a boil and scrape up all brown bits, pour this sauce over veal
