Veal And Lemon Saltimbocca Recipes

VEAL SALTIMBOCCA

Steps:

• Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
• Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
• After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.

VEAL SALTIMBOCCA

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook until sizzling, about 30 seconds. Stir in spinach leaves; cover skillet. Reduce heat to low and cook until spinach is just wilted, stirring occasionally, 4 to 5 minutes.
• Mix flour, salt, and pepper together in a shallow bowl. Press each cutlet into flour mixture to coat; shake off excess flour. Place the floured cutlets onto a plate while flouring the rest; do not stack. Place 2 sage leaves and 1 prosciutto slice on each floured cutlet, roll cutlets, and secure with toothpicks at each end. Refrigerate cutlet rolls for 30 minutes.
• Heat remaining olive oil in a skillet over medium heat. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place cooked cutlets in a baking dish and place in preheated oven to keep warm.
• Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon. Stir in butter until smooth, 1 to 2 minutes.
• Place spinach on a large serving platter. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve.

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 ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

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.

VEAL SALTIMBOCCA

Steps:

• Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

SALTIMBOCCA

Steps:

• Sprinkle the flour on a large plate.
• Arrange the veal on a large cutting board, and place a piece of ham, slightly smaller than the veal, onto each slice.
• Place a sage leaf in the center, and secure it to the meats with a toothpick.
• Lightly coat each saltimbocca with flour, tapping to remove any excess.
• Heat 1 tablespoon of butter and all of the olive oil in a large Dutch oven over a medium heat.
• Fry the meat for about 40 seconds, until it begins to brown, then add the white wine.
• Simmer for about 1 minute over medium-low heat, shaking the pan, and making sure the sauce coats the surface of the meat.
• Remove the saltimbocca from the pan, leaving behind the juices, and place into a serving dish.
• Season with salt and pepper.
• Add the remaining butter to the pot and let the sauce thicken for a few seconds, until it forms a cream.
• Serve immediately garnished with capers (optional).

SALTIMBOCCA (VEAL CUTLETS WITH PROSCIUTTO AND SAGE)

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.

VEAL CHOP SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one sage leaf. Lay a piece of prosciutto on each chop and press to seal.
• Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon-side up, and cook for 6 minutes. Turn the chops over and cook until the prosciutto starts to caramelize, 2 to 3 minutes. Remove from the skillet and tent with foil to keep warm.
• Add the white wine to the skillet and deglaze over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half, about 5 minutes. Add the tomatoes, cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until combined and hot. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage. Serve immediately.

VEAL AND LEMON SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
• Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
• Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.