Saltimboccas-Veal with Prosciutto and Fresh Sage |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 bunch fresh sage |
1/2 cup vegetable oil |
1 lb thinly sliced veal scallopini |
1/4 lb thinly sliced prosciutto |
salt and pepper |
3 tablespoons olive oil |
1 tablespoon butter |
flour (for dredging) |
1/2 cup white wine |
1/2 cup chicken stock |
Directions:
1. Pick stems off sage leaves, wash and dry.
2. Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
3. Drain on paper towel and set aside.
4. Pound veal until very thin.
5. Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
6. Lightly salt and pepper.
7. Top with the other 3 slices of veal.
8. Press together.
9. Cut each envelope into 3 even squares.
10. Heat olive oil and 1 tablespoon of the butter in a sauté pan.
11. Place the saltimboccas into the flour, dredge on both sides and pat off excess.
12. Place in very hot sauté pan and cook about 1 minute.
13. Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
14. As the saltimboccas are finished, place on a warm plate.
15. When they are all cooked, add wine and chicken stock to deglaze the pan.
16. Boil until reduced by half and add butter.
17. To serve, spoon a little of the sauce over each saltimbocca.
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