Veal Saltimbocca With Spinach Fontina Cheese Food

VEAL SALTIMBOCCA

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 SALTIMBOCCA

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.

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 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.

VEAL SALTIMBOCCA

Steps:

• Cut the veal slices into medallions and pound them thin using a meat hammer.
• Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.
• Saute the mushrooms in olive oil over medium-high heat until they're almost fully cooked. Add the floured veal to the pan.
• When the veal has been cooked on both sides, add the marsala to the pan. This will deglaze the pan and stop the cooking process. Remove from the heat.
• Add the chicken stock, and seasonings to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
• In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)*you can use water instead of oil if preferred.
• Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
• Turn the heat to low and top each veal medallion with thinly sliced prosciutto and shredded fontina cheese
• Cover the pan and allow the cheese to melt.
• Place a portion of the spinach on a plate and place the finished veal saltimbocca on top of the spinach.
• Serve with potatoes, rice, grains or over pasta and enjoy

VEAL SALTIMBOCCA WITH SPINACH & FONTINA CHEESE

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 FLORENTINA

Steps:

• Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal.

CHICKEN SALTIMBOCCA WITH SPINACH PAPPARDELLE

Steps:

• Pound chicken as thin as possible. Sauté 2 pieces of chicken in oil in a large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Sauté remaining chicken in the same manner.
• Cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.
• Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
• Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
• Spinach Pappardelle instructions:.
• Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
• Cook pasta according to package directions. Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach. Season with salt and pepper.
• Serve with chicken and sauce on top.

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.

CANADIAN BACON, ASPARAGUS AND EGG GRATIN WITH FONTINA CHEESE

Steps:

• Preheat oven to 375 degrees. Butter 9-1/2" oval gratin pan.
• Melt 1 T. butter in heavy medium skillet over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add asparagus, salt and pepper. Cook until asparagus begins to soften, about 4 minutes. Add bacon and stir 1 minute. Add 1/3 cup cream and pinch of cayenne pepper. Stir until heated through, 1 minute. Mix in mustard. Transfer to prepared pan.
• Make 4 nests in mixture, spacing evenly. Break egg into each nest. Drizzle 1 t. cream over each egg. Sprinkle with salt, pepper, and cayenne. Bake until whites are beginning to set but are still runny, 12 minutes.
• Preheat broiler. Sprinkle cheese over dish. Immediately broil until melted and beginning to brown, about 30 seconds. Serve immediately.