Saltimboccaburgers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

This is an original Italian recipe.

Provided by CHIARA

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

Steps:

  • Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  • Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g

BISTRO VEAL BURGERS



Bistro Veal Burgers image

These burgers use veal for tender, non-greasy burgers that taste like they're from a bistro! You will be amazed at how easy and tasty they are; perfect for a special cookout.

Provided by Theresa Rezentes

Categories     Main Dish Recipes     Burger Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 slice bread, torn into small pieces
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 egg
2 basil leaves, chopped
1 teaspoon minced fresh rosemary
1 teaspoon pepper
1 pound ground veal
4 (1 ounce) slices Cheddar or pepper jack cheese
4 hamburger buns

Steps:

  • Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
  • Preheat a grill for medium heat.
  • Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 26.8 g, Cholesterol 126 mg, Fat 14.8 g, Fiber 1.5 g, Protein 26.5 g, SaturatedFat 7.6 g, Sodium 554.7 mg, Sugar 1.3 g

SALTIMBOCCA ALLA ROMANA



Saltimbocca alla Romana image

Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth' - so you can be confident that it will taste great and the people you cook it for won't be able to eat it fast enough.

Provided by Anna Jones

Categories     Mains     Jamie Magazine     Beef     Italian     Quick fixes     One-pan recipes

Time 25m

Yield 4

Number Of Ingredients 7

4 x 150 g higher-welfare veal escalopes
8 fresh sage leaves
8 slices of higher-welfare prosciutto
2 tablespoons unsalted butter
olive oil
1 good swig of marsala
1 lemon

Steps:

  • Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
  • Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
  • When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
  • Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
  • Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

Nutrition Facts : Calories 370 calories, Fat 20.4 g fat, SaturatedFat 8.5 g saturated fat, Protein 42.3 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

SALTIMBOCCA BURGERS



Saltimbocca Burgers image

Make and share this Saltimbocca Burgers recipe from Food.com.

Provided by Karen in MA

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground veal
3 garlic cloves, finely chopped
15 leaves fresh sage, thinly sliced
salt and pepper
1/4 cup extra virgin olive oil (EVOO)
4 slices prosciutto (about 1/4 pound)
6 ounces Fontina cheese (sliced or shredded)
8 slices semolina bread (1-inch thick)
2 cups chopped hearts romaine lettuce
1/2 lemon, juice of

Steps:

  • In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking.
  • In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
  • Add the burger patties and cook through, about 3-4 minutes on each side.
  • Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
  • While the burgers cook, toast the bread and set aside.
  • In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
  • Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.

Nutrition Facts : Calories 672.1, Fat 40, SaturatedFat 15.2, Cholesterol 189.1, Sodium 738.6, Carbohydrate 27.9, Fiber 1.8, Sugar 3.3, Protein 48.1

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
  • Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
  • Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
  • Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams

SALTIMBOCCA ALLA ROMANA



Saltimbocca Alla Romana image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

  • Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
  • Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
  • Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

CLASSIC SALTIMBOCCA



Classic Saltimbocca image

Categories     Quick & Easy     Wheat/Gluten-Free     Veal     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

Steps:

  • 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.

VEAL BURGERS PARMIGIANA



Veal Burgers Parmigiana image

I love veal parmigiana! So how about making veal burgers alla parmigiana with mozzarella in a homemade tomato sauce? Pepper, salt, dried herbs - keep it simple.

Provided by June d'Arville

Categories     Main Course

Time 1h30m

Number Of Ingredients 14

10,5 oz ground veal ((350 g))
1 large fresh tomato
2 tbsp onion (chopped)
1 small garlic clove (chopped)
1 tbsp tomato paste
2 slices mozzarella
½ tsp dried herbs
1 tsp red wine vinegar
1 tsp unsalted butter
2 tbsp fresh basil (chopped)
1 egg yolk
olive oil
pepper
salt

Steps:

  • Pour a little olive oil in a medium saucepan and add the chopped yellow onion and the garlic. Place this over medium heat.
  • Cook the garlic and onion gently for 2 minutes. Deseed the tomatoes and dice the tomato meat finely. Add it to the saucepan. Season with a little pepper and salt.
  • Stir well and reduce the heat. Put a lid on the pan and let the tomato simmer and fall apart for about 5 minutes. The sauce should be a little chunky. Stir well and add the tomato paste, half of the dried thyme and the red wine vinegar.
  • Stir and simmer for 3 more minutes. Check the seasoning and add extra pepper, salt, tomato paste or red wine vinegar to taste if necessary. Stir in the unsalted butter and some freshly chopped basil. Then take the tomato sauce off the heat and let it cool.
  • Add the veal mince to a large mixing bowl together with the egg yolk, the rest of the dried herbs and a little pinch of freshly ground black pepper and salt.
  • Knead the mince for a minute until it is nicely combined. Then divide the mince into 2 equal portions and make patties that are about an inch (2,5 cm) thick. Wrap them in some cling film.
  • Place the patties in the fridge and let them cool for 15 minutes. Remove the pork patties from the fridge and let them rest at room temperature for another 15 minutes. Then some olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the veal patties.
  • Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well.
  • Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep the burgers rosé, pink on the inside! Transfer the cooked burgers onto plates and top with the tomato sauce and a slice of mozzarella. Grill the burgers for another couple of minutes until the cheese is nicely melted. Serve hot.

Nutrition Facts : Calories 547 kcal, ServingSize 1 serving

More about "saltimboccaburgers recipes"

VEAL & SAGE SALTIMBOCCA BURGERS | RECIPE - RACHAEL RAY SHOW
veal-sage-saltimbocca-burgers-recipe-rachael-ray-show image
In a medium-size mixing bowl, combine the ground veal, garlic, sage, salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal sections and form …
From rachaelrayshow.com
Estimated Reading Time 4 mins
  • Preheat a large skillet over medium-high heat with the 2 turns of the pan of EVOO, about 2 tablespoons
  • In a medium-size mixing bowl, combine the ground veal, garlic, sage, salt and freshly ground black pepper


SALMON BURGERS | RICARDO
salmon-burgers-ricardo image
2012-02-27 Salmon Patties. Preheat the grill, setting the burners to high. Oil the grate. In another bowl, combine all the ingredients until smooth. Add bread crumbs if the …
From ricardocuisine.com
5/5 (235)
Total Time 40 mins
Category Main Dishes
Calories 675 per serving


PARMESAN VEAL BURGERS - CHATELAINE
parmesan-veal-burgers-chatelaine image
1995-01-01 Instructions. In a large bowl, whisk egg. Add cheese, basil, garlic, salt and pepper. Using a fork, lightly beat until well mixed. Add meat and work with the fork or …
From chatelaine.com
3.1/5 (66)
Estimated Reading Time 1 min
Servings 4
Calories 240 per serving


RACHAEL RAY'S FALL BURGER RECIPES | RACHAEL RAY IN SEASON
rachael-rays-fall-burger-recipes-rachael-ray-in-season image
2017-09-27 Saltimbocca Burgers. "These sage-scented burgers are topped with crispy prosciutto, and the buns are slathered with a creamy Gorgonzola butter. Need I say …
From rachaelraymag.com
Estimated Reading Time 2 mins


10 BEST GROUND VEAL BURGERS RECIPES | YUMMLY
10-best-ground-veal-burgers-recipes-yummly image
2021-11-04 The Best Ground Veal Burgers Recipes on Yummly | Ground Veal Burgers, Individual Bacon-wrapped Meatloaves, Baked Italian-style Meatballs
From yummly.com


10 BEST SALTIMBOCCA SAUCE RECIPES | YUMMLY
10-best-saltimbocca-sauce-recipes-yummly image
27,042 suggested recipes. Guided. Homemade Citrus Cranberry Sauce Yummly. water, cranberries, navel oranges, sugar, lemon. Hollandaise Sauce KitchenAid. kosher salt, unsalted butter, fresh lemon juice, large egg yolks. Chimichurri Sauce KitchenAid. …
From yummly.com


SALTIMBOCCA BURGERS | RACHAEL RAY IN SEASON
2013-07-16 Step 2. In a small bowl, combine the cheese and butter. Step 3. In a medium bowl, combine the meat with the sage, garlic and lemon zest; season with salt and pepper and form into 4 patties. …
From rachaelraymag.com
Servings 4
Category Bacon, Cheese
  • In a medium bowl, combine the meat with the sage, garlic and lemon zest; season with salt and pepper and form into 4 patties. Drizzle the patties with EVOO. On a griddle pan or in a large skillet, cook the patties over medium- high heat, turning occasionally, 10 to 12 minutes. Transfer the burgers to a plate. Add the prosciutto to the skillet; cook until crisp on both sides, turning once, 2 minutes. Transfer the prosciutto to a plate.


VEAL SALTIMBOCCA BURGER WITH SAGE AIOLI - GIRL CARNIVORE
2018-05-15 In a small skillet over medium heat, melt the butter and swirl to coat the pan. Add the sage leaves and cook until crisp. Remove the sage from the pan, and crumble. Stir the crumbled sage into …
From girlcarnivore.com
3.7/5 (3)
Total Time 40 mins
Category Main Course
Calories 579 per serving
  • Prep your charcoal or gas grill for indirect heat. Clean and oil the grate. Close the lid and allow the grill to come to temp.
  • In a small skillet over medium heat, melt the butter and swirl to coat the pan. Add the sage leaves and cook until crisp.
  • Stir the crumbled sage into the mayo. Add the lemon zest and juice. Season with salt and pepper and stir to combine. Set aside.


VEAL SALTIMBOCCA BURGERS - MARISA'S ITALIAN KITCHEN
2015-06-15 12 thin slices provolone cheese. In a large bowl combine the ground veal, the minced garlic, sage, salt and pepper. Divide the ground veal into 6 equal portions. Shape each portion into large patties. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Cook the burgers 3 to 4 minutes on each side, turning once.
From marisasitaliankitchen.com
Reviews 11
Estimated Reading Time 3 mins


SALTIMBOCCA BURGERS | RECIPE - RACHAEL RAY SHOW
Form four patties and drizzle with oil. Cook on griddle pan or in a large skillet over medium-high heat for 10-12 minutes, turning occasionally.Remove to plate. Add ham to skillet and crisp on both sides, about 2 minutes, turning occasionally. While burgers cook, char rolls under a …
From rachaelrayshow.com
Estimated Reading Time 2 mins


52 VEAL MEALS! IDEAS | VEAL, VEAL RECIPES, RECIPES
Jun 13, 2020 - Explore New York Beef Council's board "Veal Meals!", followed by 437 people on Pinterest. See more ideas about veal, veal recipes, recipes.
From pinterest.com


SALTIMBOCCABURGERS RECIPES
Saltimbocca Burgers. Recipe by Karen in MA. From Every Day with Rachael Ray September 2007. READY IN: 20mins. SERVES: 4. UNITS: US. INGREDIENTS Nutrition . 1 1 ⁄ 2. lbs ground veal. 3 . garlic cloves, finely chopped . 15 . leaves fresh sage, thinly sliced . salt and pepper. 1 ⁄ 4. cup extra virgin olive oil (EVOO) 4 . slices … From food.com 4/5 (1) Total Time 20 mins Category Veal ...
From tfrecipes.com


SALTIMBOCCA BURGERS WITH VEAL AND SAGE - RECIPES LIST
Saltimbocca Burgers with Veal and Sage. Rating: (1 rated) Ingredients. 1 1/2 pounds ground veal or chicken; 3-4 large cloves garlic, grated or finely chopped ; 15-16 leaves fresh sage, stripped from stems, thinly sliced; Salt and black pepper; 4 tablespoons extra virgin olive oil (EVOO), divided; 2 cups baby romaine leaves or 6-8 leaves from the center of romaine heart, chopped; Juice of 1/2 ...
From recipes-list.com


SALMON BURGERS WITH SECRET SAUCE - FLAVCITY
Let the salmon burger mixture chill in the fridge for 15 minutes. Meanwhile, make the secret sauce by combining everything in a small bowl and whisking well. Check for seasoning and set aside. To cook the salmon burgers, preheat a large non-stick pan over medium heat with 2-3 teaspoons of oil. Add some salmon mixture to your hand, form a ball ...
From flavcity.com


10 BURGER RECIPES THAT DON’T USE BEEF! | FOOD BLOGGERS OF ...
2016-06-04 Every week we pull together some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish. Last week we shared 14 Beef Burger Recipe Ideas and this week, we've got 10 alternatives to the beef burger!. Last week we were all about the classic beef burger - but not everyone eats beef and sometimes even those that do want to switch it up.
From foodbloggersofcanada.com


SALTIMBOCCA BURGERS | RECIPES, SALTIMBOCCA, BEEF RECIPES
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


SALTIMBOCCA BURGER | VEAL SALTIMBOCCA, VEAL RECIPES ...
Sep 14, 2016 - If you love the slightly salty and woodsy flavors of Saltimbocca alla Romana , traditionally made with veal scallopini, then you will most certainly enjoy …
From pinterest.ca


Related Search