Veal Chop Saltimbocca Food

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VEAL SALTIMBOCCA



Veal Saltimbocca image

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

9 ounces veal, scallops (6 pieces)
1 teaspoon dried sage, crumbled
fresh ground pepper
6 pieces prosciutto, sliced paper thin
6 pieces Fontina cheese, sliced thin
1/2 cup all-purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons unsalted butter, cut into pieces
salt
lemon wedge

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 AND LEMON SALTIMBOCCA



Veal and Lemon Saltimbocca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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 SALTIMBOCCA



Veal Saltimbocca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/3 pounds thinly sliced veal medallions, from the butcher
Salt and pepper
1/4 pound thinly sliced prosciutto
Several sprigs fresh sage
1/4 cup extra-virgin olive oil, 4 turns of the pan
4 tablespoons butter
1 cup white wine, eyeball it
1/2 lemon, juiced

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.

VEAL SALTIMBOCCA "MILANESE STYLE"



Veal Saltimbocca

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 1 chop

Number Of Ingredients 11

One 12-ounce bone-in veal rib chop
5 thin slices fontina cheese (about 1 ounce total)
6 small fresh sage leaves
4 thin slices prosciutto, such as Prosciutto San Daniele
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Optional serving suggestions: Parmesan shavings, fried sage leaves and grilled lemon slices

Steps:

  • Preheat the oven to 400 degrees F.
  • Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3 inch thick. Remove the plastic wrap and discard. Stuff one piece of the fontina cheese into the pocket and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto. Turn over the chop and repeat on the other side.
  • Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick.
  • In a medium skillet, heat the olive oil over medium-high heat until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving.
  • Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)



Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca) image

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

3 veal escalopes, about 150g each
6 sage leaves
6 slices prosciutto
50g plain flour , seasoned
splash olive oil
small knobs of butter
200ml marsala wine
juice ½ lemon
green salad, fried potatoes or crusty bread , to serve (optional)

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

PORK SALTIMBOCCA



Pork Saltimbocca image

Saltimbocca, meaning "to jump in the mouth" in Italian is traditionally made with thin cutlets of veal, pork chops however work just as well. Rich in flavor this dish can be served as a main course or as lighter fare depending upon the size of pork chop you use. Very quick and simple to make, and near impossible to mess up, this dish will woo guests with its rich flavor and savory aroma.

Provided by moosecombat

Categories     Pork

Time 25m

Yield 3-6 serving(s)

Number Of Ingredients 9

6 thin pork chops, trimmed of excess fat
6 slices prosciutto
1/2 lemon
2 garlic cloves, finely minced
2 tablespoons chopped fresh sage
1/4 cup vermouth or 1/4 cup dry white wine
1/2 cup chicken stock
3 tablespoons butter
black pepper

Steps:

  • Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop.
  • Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness) on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy.
  • Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.

Nutrition Facts : Calories 802.8, Fat 48.1, SaturatedFat 19.4, Cholesterol 306.4, Sodium 378.2, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 83.9

VEAL SALTIMBOCCA



Veal Saltimbocca image

Make and share this Veal Saltimbocca recipe from Food.com.

Provided by Steve P.

Categories     Veal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces veal scallops
1 lemon
1 teaspoon butter
3 -4 ounces white wine
6 ounces chicken stock
3 pieces thinly sliced prosciutto
3 strips roasted red peppers, julienned
3 pieces thinly sliced fresh mozzarella cheese
1 ounce cooking oil
salt & pepper
2 ounces all-purpose flour

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.

Nutrition Facts : Calories 474.2, Fat 25.2, SaturatedFat 6.7, Cholesterol 74.9, Sodium 215, Carbohydrate 29.1, Fiber 1.6, Sugar 2.7, Protein 21.6

VEAL SALTIMBOCCA



Veal Saltimbocca image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 small veal scaloppini
Salt and freshly ground black pepper
12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
Flour, for dredging
2 tablespoons butter
4 tablespoons olive oil, plus more as needed, divided
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
1 lemon, juiced, divided

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.

DOUBLE CUT VEAL CHOP SALTIMBOCA



Double Cut Veal Chop Saltimboca image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 cup pure olive oil
1 bunch fresh sage, leaves only
1/2 cup extra-virgin olive oil
6 double cut veal rib chops, bone in
6 slices fontina cheese
12 small slices prosciutto
Gray salt
Freshly ground black pepper

Steps:

  • Preheat a grill on high heat.
  • Heat the olive oil in a small sauce pot over medium-high heat. While the oil is heating prepare a plate lined with paper towels and set aside. When the oil is hot but not quite smoking add the sage leaves, stand back as they will crackle and pop. When the leaves are fried crisp remove to the paper towel using a mesh skimmer, set aside to cool. Line a cookie sheet with plastic wrap and lightly drizzle with olive oil. Using a small paring knife cut a slit in the veal chop, between the bones, but on the meat side. Using your fingers make a pocket in the veal and transfer to the plastic lined tray. On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto and 3 to 4 sage leaves.
  • Roll the fontina slice up with all the ingredients inside making a small package. Using 1 hand, open up the pocket in the veal chop while stuffing the cheese and prosciutto package inside with the other hand. Brush the chops with the olive oil and season generously with gray salt and black pepper. Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness.

VEAL SALTIMBOCCA WITH SPINACH & FONTINA CHEESE



Veal Saltimbocca With Spinach & Fontina Cheese image

This is a version of Veal Saltimbocca that I came up many years later after first having it at La Gardenia Restaurant in Wayne, NJ. You CAN make this at home. Some recipes call for sage but I prefer spinach in this dish.

Provided by Carrie G

Categories     Meat

Time 30m

Yield 8 cutlets, 4-6 serving(s)

Number Of Ingredients 14

8 veal cutlets
8 slices prosciutto (thin slices) or 8 slices ham (thin slices)
8 slices fontina (thin slices) or 8 slices jarlsberg cheese (thin slices)
1 1/2 cups fresh spinach
1 -1 1/2 cup sliced mushrooms
5 tablespoons butter (approx)
2 tablespoons olive oil (approx)
1 cup dry white wine
1 teaspoon beef base
2 garlic cloves, minced
flour
salt
pepper
parsley (to garnish)

Steps:

  • Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
  • In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
  • Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
  • Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
  • Pour mushrooms and sauce over veal.
  • Garnish with parsley and serve.

VEAL SCALOPPINE SALTIMBOCCA



Veal Scaloppine Saltimbocca image

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit.

Provided by Bev I Am

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

6 ounces spaghetti
2 tablespoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
1/2 teaspoon salt
1/4 teaspoon pepper
4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
1/2 cup chopped thinly sliced prosciutto
1 tablespoon chopped fresh sage
1/3 cup dry marsala
1/3 cup low sodium chicken broth
1/4 cup butter, cut into small pieces

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.

VEAL SALTIMBOCCA



Veal Saltimbocca image

Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it.

Provided by Steve_G

Categories     Veal

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

8 (2 ounce) large thin veal scallops, pounded
flour
salt
white pepper
8 slices prosciutto, thin
8 large leaves fresh sage, washed
2 tablespoons extra virgin olive oil
1/2 cup dry marsala (or white wine)
2 1/2 tablespoons butter

Steps:

  • After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
  • Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
  • Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
  • (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
  • Saute the veal about 20 seconds on each side and remove, doing four at a time.
  • Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
  • Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
  • Whisk in the butter in small pieces to give a creamy look to the sauce.
  • Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
  • This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.

Nutrition Facts : Calories 332.9, Fat 24.3, SaturatedFat 9.9, Cholesterol 108.7, Sodium 149.1, Carbohydrate 0.8, Sugar 0.2, Protein 21.5

VEAL SALTIMBOCCA



Veal Saltimbocca image

This classic Roman dish of thinly pounded veal, sage, and prosciutto cooks in under 5 minutes-and that includes making the pan sauce. Truly a dish that'll saltimbocca (Italian for "jump in your mouth")!

Provided by Tony Mantuano

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 thin veal cutlets (scaloppine), 5 oz each
12 sage leaves
4 ounces prosciutto, very thinly sliced
2 tablespoons all-purpose flour
Freshly ground black pepper
1/2 cup olive oil, divided
2 cups arugula
1/4 lemon
1 cup dry white wine, divided
2 tablespoons unsalted butter, divided

Steps:

  • Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
  • Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
  • After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.

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