Giadas Veal Saltimbocca Food

VEAL SALTIMBOCCA

Steps:

• Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
• To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.

VEAL AND LEMON SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
• Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
• Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
• Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
• Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

SALTIMBOCCA ALLA ROMANA

Steps:

• Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
• Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
• Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

COOKING THE EPISODE: VEAL SALTIMBOCCA FROM BOBBY AND GIADA IN ITALY

Steps:

• Lightly season veal with salt and pepper to taste. Lay 2 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place a sage leaf on top of the prosciutto and attach them to the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess, and set aside. In a 12-inch skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter, and the remaining meat. Remove and discard the toothpicks. Drain and discard the oil and butter from the skillet; place over high heat. Add the marsala; cook, scraping up browned bits, until reduced by half, 1-2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining tablespoons of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1-2 minutes. Transfer to a platter and serve.

CHICKEN SALTIMBOCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

VEAL SALTIMBOCCA

Steps:

• Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
• Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.

SALTIMBOCCA ALLA ROMANA

Steps:

• Pound veal between sheets of waxed paper until thin and even.
• Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
• Heat frying pan to hot, but not smoking, add butter and olive oil.
• Sauté veal on the side without the prosciutto approx 3 minutes.
• Turn and sauté the other side another 3 minutes.
• Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
• Cook one minute on high, check seasoning and add salt and pepper to taste.
• Return the veal to the pan to re-warm.
• Serve and enjoy.

VEAL SALTIMBOCCA

Steps:

• Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
• Allow veal to cook on each side for about 35- 40 seconds.
• Taking pan off of flame, pour in white wine and put back on stove.
• Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
• Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
• Dredge butter in flour and put in pan.
• Let reduce for another minute or so and take off heat.