|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Classic Saltimbocca
|
|
|
|
Submitted by:
Jessica |
|
|
Classic Saltimbocca in Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 1/2 pound(s) , Veal Scaloppine Pounded to 1/4-Inch Thickness
- 1/4 pound(s) , Prosciutto Thinly Sliced
- 1 bunch , Fresh Sage
- 4 tablespoon(s) , Butter
- 1 cup(s) , Dry White Wine
|
|
| Instructions: |
Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.
Makes 6 servings. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|