↞ recipe box start page
Category: Veal
Prep Time: Cook Time: Total Time:
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 oil
4 tablespoons butter
2 cups chicken stock reduced to 1 cup
1 cup dry Marsala or white wine
Juice of 1/2 lemon
Directions:
Pound the veal slightly between sheets of plastic wrap, or in a 1 gallon resealable plastic bag, to a uniform thickness of 1/8 inch, then season with salt and pepper. Layout half of the scallopinis on a clean flat work surface, and layer each with 1 thin slice of prosciutto. Fold the prosciutto to fit on the scallopini, then place 1-2 whole sage leaves on top of the prosciutto. Finish by placing another scallopini on top of the sage leaves, using toothpicks as skewers to hold together. Set up a dredging station by placing about 1 cup of flour on a flat dish, and one by one, dredge each veal package in the flour. Shake off excess placing the dredged packages on another plate. Heat a large heavy skillet over medium high heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter, then saute the veal packages, a couple at a time, for 2-3 minutes on one side, and 1-2 minutes on the second side. As each group of veal is completed, transfer to a warm platter, or individual serving dishes. Keep the cooked scallopini warm in an oven until all servings are cooked. When the last of the veal has been sauteed and is being kept warm, reduce the heat to medium low. Deglaze the pan with the chicken stock, and continue cooking the stock until reduced by half. Add the wine, lemon juice, and remaining butter, and swirl until combined to form a sauce. Bring sauce to a boil and cook until slightly thickened, if the sauce fails to thicken, compound a cornstarch slurry consisting of 2 tablespoons cold water and 2 tablespoons of cornstarch. Add it to the sauce while stirring to thicken it. Remove the scaloppini from the oven, pour the sauce over the scallopini, then serve immediately.
Number of Servings: 4
view more member recipes
SALTIMBOCCA ALLA ROMANA (Veal)
Category: Veal
Prep Time: Cook Time: Total Time:
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 oil
4 tablespoons butter
2 cups chicken stock reduced to 1 cup
1 cup dry Marsala or white wine
Juice of 1/2 lemon
Directions:
Pound the veal slightly between sheets of plastic wrap, or in a 1 gallon resealable plastic bag, to a uniform thickness of 1/8 inch, then season with salt and pepper. Layout half of the scallopinis on a clean flat work surface, and layer each with 1 thin slice of prosciutto. Fold the prosciutto to fit on the scallopini, then place 1-2 whole sage leaves on top of the prosciutto. Finish by placing another scallopini on top of the sage leaves, using toothpicks as skewers to hold together. Set up a dredging station by placing about 1 cup of flour on a flat dish, and one by one, dredge each veal package in the flour. Shake off excess placing the dredged packages on another plate. Heat a large heavy skillet over medium high heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter, then saute the veal packages, a couple at a time, for 2-3 minutes on one side, and 1-2 minutes on the second side. As each group of veal is completed, transfer to a warm platter, or individual serving dishes. Keep the cooked scallopini warm in an oven until all servings are cooked. When the last of the veal has been sauteed and is being kept warm, reduce the heat to medium low. Deglaze the pan with the chicken stock, and continue cooking the stock until reduced by half. Add the wine, lemon juice, and remaining butter, and swirl until combined to form a sauce. Bring sauce to a boil and cook until slightly thickened, if the sauce fails to thicken, compound a cornstarch slurry consisting of 2 tablespoons cold water and 2 tablespoons of cornstarch. Add it to the sauce while stirring to thicken it. Remove the scaloppini from the oven, pour the sauce over the scallopini, then serve immediately.
Number of Servings: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
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
Gnocchi Alla Romana
by ICOOK2
5 1/2 cups milk 2 cups semolina 2 tsp. kosher salt 1 1/4 cups grated Parmigiano-Reggiano cheese 2 egg yolks 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted
by ICOOK2
5 1/2 cups milk 2 cups semolina 2 tsp. kosher salt 1 1/4 cups grated Parmigiano-Reggiano cheese 2 egg yolks 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted
Grilled - Asparagus Alla Romana
by sgre52160
2 lbs asparagus (1 to 1 1/2 if spears are thin) Kosher salt and fresh ground pepper 1/4 cup extra virgin olive oil Juice of 1 lemon 1/4 cup pine nuts 1/4 lb prosciutto, diced Freshly grated Pec
by sgre52160
2 lbs asparagus (1 to 1 1/2 if spears are thin) Kosher salt and fresh ground pepper 1/4 cup extra virgin olive oil Juice of 1 lemon 1/4 cup pine nuts 1/4 lb prosciutto, diced Freshly grated Pec
Roman-style Meatballs With Gnocchi Alla Romana
by ICOOK2
Ingredients: 1 1/2 cups fresh bread crumbs 1/2 cup milk 4 oz. finely chopped prosciutto 1 lb. ground beef 1 lb. ground pork 2 eggs, lightly beaten 1/2 cup grated Parmigiano-Reggiano
by ICOOK2
Ingredients: 1 1/2 cups fresh bread crumbs 1/2 cup milk 4 oz. finely chopped prosciutto 1 lb. ground beef 1 lb. ground pork 2 eggs, lightly beaten 1/2 cup grated Parmigiano-Reggiano
Saltimbocca Alla Sorrentina
by sgre52160
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
by sgre52160
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
view more member recipes
related CDKitchen recipes
Veal And Tomato Stew
Veal Francaise
Veal And Peppers
Ground Veal Marsala
Veal Saltimbocca With Fontina And Prosciutto
Dijon Veal Roast
Vitello Alla Capricciosa (Veal Capricciosa)
Braised Veal Steak with Vegetables
Pan Roasted Veal Chops
Zesty Italian Veal Salad
Recipe Quick Jump