Buca Di Beppo Veal Saltimbocca Recipes

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:

• Pound the veal to an even 1/4-inch thickness with a meat mallet. Cover each piece of veal with a slice of prosciutto, and lightly pound with the back of a knife, scoring the prosciutto so it is embedded in the veal. With a toothpick, pin a sage leaf onto each piece of veal.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Toss in the crushed garlic; once the garlic is sizzling, add the spinach and season with 1/4 teaspoon salt. Cover, and cook until the spinach has wilted, about 3 minutes. Uncover, and cook away any excess liquid, about 3 minutes more. Remove the spinach from the pan, and keep warm while you cook the veal.
• Lightly flour the veal scaloppini. Wipe out the skillet, then, over medium-low heat, heat 2 tablespoons butter with the remaining olive oil. When melted, add the veal to the skillet, prosciutto-sage side down. Lightly brown both sides, about 1 minute per side. Remove the veal to a plate.
• Wipe out the skillet, and set over medium-high flame. Toss in the remaining butter. When melted, add the remaining sage leaves. Once the sage is sizzling, pour in the wine. Bring to a boil, then add the stock and the remaining salt. Boil until the liquid has reduced by about half, about 5 minutes. Return the veal to the pan, and simmer until just cooked through, about 1 to 2 minutes. Remove the toothpicks, and serve over the spinach.

BUCA DI BEPPO(™) VEAL SALTIMBOCCA RECIPE

Steps:

• Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half. Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest. Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.

VEAL SALTIMBOCCA

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.