VEAL SALTIMBOCCA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Steam the spinach, then set aside to drain well and cool.
- Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half.
- Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further.
- To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste.
- Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment.
SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.
VEAL SALTIMBOCCA
Make and share this Veal Saltimbocca recipe from Food.com.
Provided by NicksMom
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
- Season veal with sage and pepper.
- Dredge veal in flour; shake off excess.
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
- Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
- Transfer veal to platter; tent with foil to keep warm.
- Pour off fat from skillet and discard.
- Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
- Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
- Pour sauce over veal.
- Garnish with lemon wedges and serve.
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
SALTIMBOCCA ALLA ROMANA
Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
- In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
- Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.
SALTIMBOCCA
Categories Garlic Herb Sauté Quick & Easy Veal White Wine Prosciutto Sage Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
- In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.
- Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
- Discard wooden picks and serve saltimbocca drizzled with reduction sauce.
VEAL SCALOPPINE SALTIMBOCCA
Categories Herb Pasta Sauté Veal Marsala Fall Prosciutto Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Sauté 2 minutes. Turn veal over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce.
- Divide pasta between 2 plates. Top with veal and sauce, dividing equally.
- A dried herb mixture available at specialty foods stores and some supermarkets.
SALTIMBOCCAS-VEAL WITH PROSCIUTTO AND FRESH SAGE
Make and share this Saltimboccas-Veal with Prosciutto and Fresh Sage recipe from Food.com.
Provided by Dancer
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pick stems off sage leaves, wash and dry.
- Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
- Drain on paper towel and set aside.
- Pound veal until very thin.
- Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
- Lightly salt and pepper.
- Top with the other 3 slices of veal.
- Press together.
- Cut each envelope into 3 even squares.
- Heat olive oil and 1 tablespoon of the butter in a sauté pan.
- Place the saltimboccas into the flour, dredge on both sides and pat off excess.
- Place in very hot sauté pan and cook about 1 minute.
- Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
- As the saltimboccas are finished, place on a warm plate.
- When they are all cooked, add wine and chicken stock to deglaze the pan.
- Boil until reduced by half and add butter.
- To serve, spoon a little of the sauce over each saltimbocca.
More about "saltimboccas veal with prosciutto and fresh sage food"
VEAL SALTIMBOCCA (ROMAN SAUTéED VEAL CUTLETS WITH …
From seriouseats.com
5/5 (2)Total Time 35 minsCategory Entree, Mains, Quick DinnersCalories 606 per serving
VEAL CUTLETS WITH PROSCIUTTO AND SAGE RECIPE - THE …
From thespruceeats.com
4/5 (13)Total Time 15 minsCategory Dinner, Entree, LunchCalories 557 per serving
TRADITIONAL VEAL SALTIMBOCCA RECIPE WITH PROSCIUTTO AND …
CHICKEN SALTIMBOCCA - THE FARE SAGE
From thefaresage.com
TURKEY SALTIMBOCCA WITH PROSCIUTTO, SAGE & MUSHROOMS
From feastonthecheap.net
THE BEST VEAL SALTIMBOCCA THAT'LL EVER JUMP INTO YOUR …
From seriouseats.com
SALTIMBOCCA ALLA ROMANA - AUTHENTIC ITALIAN RECIPES BY …
From partaste.com
SALTIMBOCCA ALLA ROMANA | ITALIAN FOOD FOREVER
From italianfoodforever.com
SALTIMBOCCA SAUTEED VEAL CUTLETS | LEITE'S CULINARIA
From leitesculinaria.com
VEAL SALTIMBOCCA RECIPE | GOOD FOOD
From goodfood.com.au
VEAL SALTIMBOCCA WITH PROSCIUTTO AND SAGE - INSIDE THE …
From insidetherustickitchen.com
Ratings 5Calories 491 per servingCategory Main Course
- Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until 1/4 of an inch thin.
- Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
- Dip the cutlets in flour on each side and shake gently to get rid of any excess flour. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
- Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
VEAL SALTIMBOCCA (ROMAN-STYLE VEAL AND SAGE CUTLETS)
From mamablip.com
VEAL ESCALOPES WITH PROSCIUTTO AND SAGE (SALTIMBOCCA)
From cookitsimply.com
VEAL SALTIMBOCCA - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
FASTEST VEAL SALTIMBOCCA EVER – MANGIA PALEO
From mangiapaleo.com
SALTIMBOCCA: VEAL, PROSCIUTTO AND SAGE - RECIPE
From cooks.com
SIMPLE VEAL DINNER WITH SAGE AND PROSCIUTTO - CTV
From more.ctv.ca
VEAL SALTIMBOCCA PASTA | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
VEAL SALTIMBOCCA WITH PROSCIUTTO AND SAGE - MY RECIPE MAGIC
From myrecipemagic.com
HOW TO MAKE VEAL SALTIMBOCCA LIKE AN ITALIANVINCENZO'S PLATE
From vincenzosplate.com
SALTIMBOCCA VEAL RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
VEAL CUTLETS WITH PROSCIUTTO AND SAGE (SALTIMBOCCA
From eatsmarter.com
SALTIMBOCCA WITH LEMON AND SAGE | RICARDO
From ricardocuisine.com
EASY ITALIAN VEAL SALTIMBOCCA RECIPE WITH SAUTEED SPINACH
From foodandwinechickie.com
THIS OLD-SCHOOL VEAL SALTIMBOCCA IS WORTH MASTERING | SAVEUR
From saveur.com
VEAL SALTIMBOCCA WITH FRESH MOZZARELLA, SAGE AND PROSCIUTTO
From ateliersetsaveurs.com
CLASSIC VEAL SALTIMBOCCA RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
SALTIMBOCCA ALLA ROMANA (VEAL SCALOPPINE WITH PROSCIUTTO AND …
From stefangourmet.com
VEAL SALTIMBOCCA RECIPE – TASTE THAT YOU WILL LOVE
From hookedtocook.com
BEST VEAL SALTIMBOCCA RECIPE FROM 'BOBBY AND GIADA IN ITALY'
From parade.com
SALTIMBOCCA ALLA ROMANA RECIPE - EATALY
From eataly.ca
SALTIMBOCCA MILANESE WITH WHITE WINE SAGE SAUCE - VEAL
From veal.org
VEAL SALTIMBOCCA MILANESE • SATURDAYS WITH FRANK
From saturdayswithfrank.com
EASY VEAL SALTIMBOCCA | KETO-FRIENDLY RECIPE - GIRL CARNIVORE
From girlcarnivore.com
VEAL SALTIMBOCCA WITH FRESH MOZZARELLA, SAGE AND PROSCIUTTO
From ateliersetsaveurs.com
VEAL SALTIMBOCCA - THE PERKS OF BEING US
From theperksofbeingus.com
VEAL SALTIMBOCCA - IT'S LAUREN, OF COURSE!
From itslaurenofcourse.com
VEAL SALTIMBOCCA - THE GILDED FORK™
From gildedfork.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
HOST RECIPE: DEBORA'S SALTIMBOCCA ALLA ROMANA | EATWITH BLOG
From eatwith.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love