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Category: Beef
Prep Time: Cook Time: Total Time:
8 pieces of veal loin, scaloppine cut (3 oz each; see note)
8 to 16 fresh sage leaves
6 to 8 paper-thin slices prosciutto di Parma
4 tbsp clarified butter
White pepper to taste
1 1/2 to 2 cups flour
1 cup Pinot Grigio
12 oz veal stock
3 tbsp fresh lemon juice (about)
4 tbsp (1/2 stick) unsalted butter
2 tbsp freshly chopped parsley for garnish
With a meat mallet, pound meat out flat to about 1/4-inch thickness.
On each piece of meat, lay a 2-inch sage leaf or two 1-inch sage leaves. If you have smaller leaves, use 3 or 4.
Cut prosciutto and lay a thin layer of the meat over each piece of veal. Prosciutto should be cut large enough to cover the top of the piece of veal. Gently pound meat again so all the ingredients adhere. Refrigerate 30 minutes.
To finish: In a large, hot skillet, heat clarified butter over medium to medium-high heat. Lightly season meat with white pepper, then dredge in flour and shake off excess.
When clarified butter is rippling, carefully lay pieces of meat into pan, prosciutto side down, and cook until prosciutto is slightly crisp, 2 to 3 minutes. Maintain heat while cooking, but do not let butter get so hot that is smokes. When prosciutto gets crisp, turn over pieces of veal and cook 1 minute or until browned. Remove veal from pan and set on paper-lined plate to soak up oil. Keep warm.
Remove pan from heat, add wine to deglaze, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Add stock and reduce again by half or until it thickens enough to coat the back of a wooden spoon, about 10 minutes. Add just enough of the lemon juice to give the dish a slight lemony taste. Swirl in butter for additional richness. Serves 4
To serve: Set 2 scaloppine on each serving plate and top with some of the sauce. Garnish with parsley. Serve with potato gnocchi and fresh spinach that has been sauteed in olive oil and seasoned with salt, pepper, a pinch of nutmeg and red pepper flakes.
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SALTIMBOCCA
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Category: Beef
Prep Time: Cook Time: Total Time:
8 pieces of veal loin, scaloppine cut (3 oz each; see note)
8 to 16 fresh sage leaves
6 to 8 paper-thin slices prosciutto di Parma
4 tbsp clarified butter
White pepper to taste
1 1/2 to 2 cups flour
1 cup Pinot Grigio
12 oz veal stock
3 tbsp fresh lemon juice (about)
4 tbsp (1/2 stick) unsalted butter
2 tbsp freshly chopped parsley for garnish
With a meat mallet, pound meat out flat to about 1/4-inch thickness.
On each piece of meat, lay a 2-inch sage leaf or two 1-inch sage leaves. If you have smaller leaves, use 3 or 4.
Cut prosciutto and lay a thin layer of the meat over each piece of veal. Prosciutto should be cut large enough to cover the top of the piece of veal. Gently pound meat again so all the ingredients adhere. Refrigerate 30 minutes.
To finish: In a large, hot skillet, heat clarified butter over medium to medium-high heat. Lightly season meat with white pepper, then dredge in flour and shake off excess.
When clarified butter is rippling, carefully lay pieces of meat into pan, prosciutto side down, and cook until prosciutto is slightly crisp, 2 to 3 minutes. Maintain heat while cooking, but do not let butter get so hot that is smokes. When prosciutto gets crisp, turn over pieces of veal and cook 1 minute or until browned. Remove veal from pan and set on paper-lined plate to soak up oil. Keep warm.
Remove pan from heat, add wine to deglaze, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Add stock and reduce again by half or until it thickens enough to coat the back of a wooden spoon, about 10 minutes. Add just enough of the lemon juice to give the dish a slight lemony taste. Swirl in butter for additional richness. Serves 4
To serve: Set 2 scaloppine on each serving plate and top with some of the sauce. Garnish with parsley. Serve with potato gnocchi and fresh spinach that has been sauteed in olive oil and seasoned with salt, pepper, a pinch of nutmeg and red pepper flakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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