SALTIMBOCCA (VEAL CUTLETS WITH PROSCIUTTO AND SAGE)
Saltimbocca is a traditional dish from northern Italy with veal cutlets, prosciutto, and sage - a perfect light meal that is very easy and quick to make. Serve with a green salad with your choice of vegetable or with your favorite pasta.
Provided by manella
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pound veal cutlets on a flat surface with a meat mallet until very thin. Lay 1 slice of prosciutto and 1 sage leaf on top of each veal cutlet and secure with toothpicks.
- Melt butter in a large skillet over medium heat. Increase heat to high and add the cutlets. Quickly brown on both sides, lightly seasoning with salt, 1 to 2 minutes per side. Grind black pepper on top and pour in a few tablespoons of white wine. Cook off wine quickly and transfer cutlets to a warm serving dish. Pour juice from the skillet over the cutlets and serve immediately.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 0.3 g, Cholesterol 103.6 mg, Fat 15.3 g, Protein 18.3 g, SaturatedFat 7.2 g, Sodium 387.4 mg, Sugar 0.1 g
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
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 WITH SAGE AND PROSCIUTTO (SALTIMBOCCA ALLA ROMANA)
Chef Michael Bonacini makes Veal with Sage and Prosciutto. Rich, crispy and drizzled with a luxurious beef stock, butter, and Marsala wine sauce, this veal dish is at home at any Italian meal.
Categories Appetizer, Mains,
Yield 6
Number Of Ingredients 10
Steps:
- Season veal with salt and pepper.
- Cut each veal scaloppini in half. Place one sage leaf on each piece of veal, then wrap both in one slice of prosciutto. Dredge in flour.
- Heat 3 tablespoons (45 ml) butter and olive oil in a pan on medium-high heat. When butter is hot and golden in colour, add 2-3 scaloppini, being careful not to overcrowd the pan. Cook until veal has coloured, 3-4 minutes. Flip scaloppini once, allowing for prosciutto to crisp. Transfer cooked scaloppini to a platter and repeat with next batch.
- When all scaloppini have been cooked and transferred, add wine to pan, scraping brown bits from the bottom. Reduce wine for a few minutes. Add veal stock and reduce for another few minutes.
- Place veal back in pan with sauce for one minute, then transfer veal to plate. Add remaining tablespoon (15 ml) of butter to sauce in pan, whisking to combine, then drizzle sauce over scaloppini. Buon appetito!
VEAL CUTLETS WITH PROSCIUTTO AND MOZZARELLA
The Veal Cutlets with Prosciutto and Mozzarella recipe out of our category Veal! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to broil.
- Rinse the cutlets, pat dry, and pound to about 1/8-inch thickness. Season with salt and pepper. Heat 2 tablespoons oil in a pan over medium-high heat. Cook the cutlets until browned on each side. Transfer to a baking sheet lined with parchment paper. Then place the sage leaves and prosciutto over the top of each cutlet. Cut the mozzarella into slices and distribute it evenly over the cutlets. Place under the broiler and cook 6 to 8 minutes.
- Rinse the arugula and drain well. Rinse the tomatoes, halve, and arrange decoratively on the edges of the plate. In a small bowl, whisk together the remaining oil with the balsamic vinegar, lemon juice, and honey. Season with salt.
- Place the cutlets on the plates, top with s small handful of arugula, and serve drizzled with a little dressing.
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.
VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED POTATOES WITH PROSCIUTTO AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
- While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
- While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
- Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
- Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
- Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Ease of preparation: easy
VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE
Steps:
- Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.
VEAL WITH PROSCIUTTO AND SAGE
Categories Sauté Veal White Wine Prosciutto Sage Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
- Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
- Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.
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SIMPLE VEAL DINNER WITH SAGE AND PROSCIUTTO - CTV
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 4-6
- Cut veal scaloppini in half. Place one sage leaf on each piece of veal, then wrap both in one slice of prosciutto. Dredge in flour.
- Heat three tablespoons (45 milliliters) butter and olive oil in a pan on medium-high heat. When butter is hot and golden in colour, add two to three scaloppini, being careful not to overcrowd the pan. Fry just until pink of veal disappears. Flip scaloppini once, allowing for prosciutto to crisp. Transfer cooked scaloppini to a platter and repeat with next batch.
- When all scaloppini have been cooked and transferred, add wine to pan, scraping brown bits from the bottom. Reduce wine for a few minutes. Add veal stock and reduce for another few minutes. Place veal back in pan with sauce for one minute, then transfer veal to plate. Add remaining tablespoon (15 milliliters) of butter to sauce in pan, whisking to combine, then drizzle sauce over scaloppini.
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- Sprinkle each scaloppine with 1/4 tsp. thyme, 1/4 tsp. rosemary, and pepper (do not add salt). Top each with 2 basil leaves, 2 mint leaves, 1 slice prosciutto, and 1/8 of the cheese. Roll up tightly; secure with a toothpick or tie crosswise with 2 pieces of kitchen twine spaced about 1" apart. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add 1/2 tsp. thyme, 1/2 tsp. rosemary, sage leaves, bay leaves, and garlic to skillet. Stir until garlic begins to brown, about 1 minute. Remove from heat; add brandy. Return to heat and cook until slightly reduced, about 2 minutes (brandy may ignite). Reduce heat to medium-low; add cream. Return rolls to skillet; simmer until sauce thickens, about 2 minutes. Turn rolls. Cover; simmer until cheese melts, about 4 minutes. Remove toothpicks or twine.
- Place 2 rolls on each of 4 plates. Season sauce with salt and pepper, spoon sauce over rolls, and serve.
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- 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.
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- Top each escalope with a slice of ham. Don't worry if, like here, your escalopes split in two, simply cut the ham to fit each piece. Press the ham down to seal it to the veal then top each piece with a sage leaf.
- Put the flour into a shallow bowl and season with salt and pepper. Carefully dip each escalope in the flour to coat it all over
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