↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
8 slices veal
1/2 cup extra virgin olive oil
4 tbsp butter
Salt and pepper to taste
2 tbsp Marsala wine
3/4 lb. tomatoes, peeled and chopped or 15 oz. can chopped Italian tomatoes
2 to 3 sprigs fresh parsley, finely chopped
1 t fresh oregano, finely chopped
8 slices Parma prosciutto
8 thin slices mozzarella di bufala or fresh mozzarella
1/4 cup Parmigiano Reggiano cheese, grated
Flatten out the veal as thinly as possible, removing any sinew or skin. Heat 1/2 of the olive oil and all of the butter in a large skillet. Lightly fry the veal slices on both sides, season with salt and pepper and set aside, keeping warm. Heat the remaining oil in the pan, deglazing with the Marsala wine as you add. Add the tomatoes, salt, pepper, parsley, and oregano, cook quickly for about 10 minutes, or until the tomatoes are reduced to a pulp.
Take the veal slices and on each one place a slice of prosciutto and one of mozzarella. Arrange the veal slices in a single layer in a baking dish. Spread a tbspful of the tomato mixture on each veal slice, then give each a generous sprinkling of Parmesan cheese. Bake in a 400 degree oven until the cheese has melted.
view more member recipes
SALTIMBOCCA ALLA SORRENTINA
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
8 slices veal
1/2 cup extra virgin olive oil
4 tbsp butter
Salt and pepper to taste
2 tbsp Marsala wine
3/4 lb. tomatoes, peeled and chopped or 15 oz. can chopped Italian tomatoes
2 to 3 sprigs fresh parsley, finely chopped
1 t fresh oregano, finely chopped
8 slices Parma prosciutto
8 thin slices mozzarella di bufala or fresh mozzarella
1/4 cup Parmigiano Reggiano cheese, grated
Flatten out the veal as thinly as possible, removing any sinew or skin. Heat 1/2 of the olive oil and all of the butter in a large skillet. Lightly fry the veal slices on both sides, season with salt and pepper and set aside, keeping warm. Heat the remaining oil in the pan, deglazing with the Marsala wine as you add. Add the tomatoes, salt, pepper, parsley, and oregano, cook quickly for about 10 minutes, or until the tomatoes are reduced to a pulp.
Take the veal slices and on each one place a slice of prosciutto and one of mozzarella. Arrange the veal slices in a single layer in a baking dish. Spread a tbspful of the tomato mixture on each veal slice, then give each a generous sprinkling of Parmesan cheese. Bake in a 400 degree oven until the cheese has melted.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Saltimbocca Alla Romana (veal)
by ICOOK2
Ingredients: 1 1/3 lbs veal scaloppini Salt and freshly ground black pepper to taste 1/4 lb thinly sliced prosciutto ham 8 fresh sage leaves Flour for dredging 1/4 cup extra virgin olive
by ICOOK2
Ingredients: 1 1/3 lbs veal scaloppini Salt and freshly ground black pepper to taste 1/4 lb thinly sliced prosciutto ham 8 fresh sage leaves Flour for dredging 1/4 cup extra virgin olive
Veal With Prosciutto - Saltimbocca Alla Romana
by sgre52160
4 veal cutlets, pounded thin 2 tbsp olive oil and butter 1/8 tsp ground sage Salt and pepper, to taste 8 thin slices prosciutto 1 lemon, thinly sliced, for garnish Preheat broiler. In a skill
by sgre52160
4 veal cutlets, pounded thin 2 tbsp olive oil and butter 1/8 tsp ground sage Salt and pepper, to taste 8 thin slices prosciutto 1 lemon, thinly sliced, for garnish Preheat broiler. In a skill
Mostaccioli Sorrentina - Easy
by sgre52160
1 - 30 oz jar favorite pasta sauce 1 lb ground beef 1 lb uncooked mostaccioli noodles 1/4 C. graded romano cheese 1 C. ricotta cheese 4 C. mozzarella cheese Salt/Pepper Preheat oven to 350 an
by sgre52160
1 - 30 oz jar favorite pasta sauce 1 lb ground beef 1 lb uncooked mostaccioli noodles 1/4 C. graded romano cheese 1 C. ricotta cheese 4 C. mozzarella cheese Salt/Pepper Preheat oven to 350 an
Saltimbocca
by ICOOK2
4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegetable oil 6 or 8 fresh mushrooms, sliced 4 teaspoons chopped parsle
by ICOOK2
4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegetable oil 6 or 8 fresh mushrooms, sliced 4 teaspoons chopped parsle
Veal Saltimbocca
by kathiecooks
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 1/4 teaspoon ground white pepper 1 tablespoon thinly sliced fresh sage 2 ounces thinly sliced prosciutto, cut to fit cutlets 1-1/2 tablespoons
by kathiecooks
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 1/4 teaspoon ground white pepper 1 tablespoon thinly sliced fresh sage 2 ounces thinly sliced prosciutto, cut to fit cutlets 1-1/2 tablespoons
view more member recipes