Saltimbocca Recipe
You'll simply love this Saltimbocca recipe. A delicious Saltimbocca will surely tempt you to prepare this again and again.
Ingredients
4 veal round steaks, each cut 1/2-inch thick (about 2 lbs.)
24 very thin slices prosciutto (about 6oz.)
1/4 pound Fontina (or Swiss) cheese, cut in 12 sticks
1/4 cup (1/8 lb.) butter
1/4 teaspoon each sage and basil
1/2 teaspoon Dijon-style or English mustard
1/3 cup dry white wine
Hot boiled egg noodles, buttered
Directions
Trim fat, bone, and connective tissue from steaks.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until 1/4 to 3/8 inch thick.
Divide meat into 12 pieces of fairly equal size (join scraps into larger pieces by overlapping edges and pounding between sheets of waxed paper; handle gently).
Top each piece of veal with several slices prosciutto and a piece of cheese.
Roll meat to enclose filling completely, turning in the sides; secure with small skewers.
Melt butter in a frying pan, and blend in sage, basil, and mustard.
Add meat rolls and brown quickly on all sides, turning frequently; takes 4 to 5 minutes.
Remove rolls; add wine to pan.
Boil rapidly until reduced by half, scraping meat particles free.Pour over veal.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until 1/4 to 3/8 inch thick.
Divide meat into 12 pieces of fairly equal size (join scraps into larger pieces by overlapping edges and pounding between sheets of waxed paper; handle gently).
Top each piece of veal with several slices prosciutto and a piece of cheese.
Roll meat to enclose filling completely, turning in the sides; secure with small skewers.
Melt butter in a frying pan, and blend in sage, basil, and mustard.
Add meat rolls and brown quickly on all sides, turning frequently; takes 4 to 5 minutes.
Remove rolls; add wine to pan.
Boil rapidly until reduced by half, scraping meat particles free.Pour over veal.
