Veal Saltimbocca Milanese Style Recipes

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

VEAL SALTIMBOCCA



Veal Saltimbocca image

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

Provided by Steve P.

Categories     Veal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces veal scallops
1 lemon
1 teaspoon butter
3 -4 ounces white wine
6 ounces chicken stock
3 pieces thinly sliced prosciutto
3 strips roasted red peppers, julienned
3 pieces thinly sliced fresh mozzarella cheese
1 ounce cooking oil
salt & pepper
2 ounces all-purpose flour

Steps:

  • Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
  • Allow veal to cook on each side for about 35- 40 seconds.
  • Taking pan off of flame, pour in white wine and put back on stove.
  • Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
  • Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
  • Dredge butter in flour and put in pan.
  • Let reduce for another minute or so and take off heat.

Nutrition Facts : Calories 474.2, Fat 25.2, SaturatedFat 6.7, Cholesterol 74.9, Sodium 215, Carbohydrate 29.1, Fiber 1.6, Sugar 2.7, Protein 21.6

VEAL SALTIMBOCCA



Veal Saltimbocca image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

1 pound wilted spinach (well-washed)
1/2 cup grapeseed oil
3 pounds thinly sliced veal cutlets
Potato flour or all-purpose flour, for dusting
6 tablespoons butter
2 cloves garlic, chopped
1/2 cup white wine
1 cup demi-glace (brown sauce)
12 fresh sage leaves, chopped or whole
6 slices prosciutto
6 ounces sliced Swiss cheese
1/2 stick butter, cut into cubes
Salt and freshly ground black pepper
Buttered noodles or julienned steamed vegetables, as an accompaniment

Steps:

  • Steam the spinach, then set aside to drain well and cool.
  • Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half.
  • Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further.
  • To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste.
  • Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment.

VEAL MILANESE



Veal Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 31m

Yield 6 servings

Number Of Ingredients 9

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Steps:

  • Preheat oven to 175 degrees F.
  • In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
  • Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
  • In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
  • Serve with lemon wedges.

VEAL SALTIMBOCCA



Veal Saltimbocca image

This classic Roman dish of thinly pounded veal, sage, and prosciutto cooks in under 5 minutes-and that includes making the pan sauce. Truly a dish that'll saltimbocca (Italian for "jump in your mouth")!

Provided by Tony Mantuano

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 thin veal cutlets (scaloppine), 5 oz each
12 sage leaves
4 ounces prosciutto, very thinly sliced
2 tablespoons all-purpose flour
Freshly ground black pepper
1/2 cup olive oil, divided
2 cups arugula
1/4 lemon
1 cup dry white wine, divided
2 tablespoons unsalted butter, divided

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



Veal Saltimbocca image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 small veal scaloppini
Salt and freshly ground black pepper
12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
Flour, for dredging
2 tablespoons butter
4 tablespoons olive oil, plus more as needed, divided
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
1 lemon, juiced, divided

Steps:

  • Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
  • To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.

More about "veal saltimbocca milanese style recipes"

GIADA'S VEAL SALTIMBOCCA RECIPE - TODAY
giadas-veal-saltimbocca-recipe-today image
Mar 5, 2024 Get the recipe for Veal Saltimbocca, a classic Italian-American recipe, from Giada De Laurentiis.
From today.com
5/5 (201)
Category Entrées
Author Giada De Laurentiis
  • 2. Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3-inch thick. Remove the plastic wrap and discard.
  • 3. Stuff one piece of the fontina cheese into the pocket of veal and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that it with 2 pieces of prosciutto. Turn the chop over and repeat on the other side.
  • 4. Place the flour, egg and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, and then into the panko packing the breadcrumbs on to the chop to help them stick.


SALTIMBOCCA MILANESE WITH WHITE WINE SAGE SAUCE - VEAL
Feb 15, 2021 This Italian Saltimbocca Milanese dish is super crispy and served with a white wine sage sauce. Saltimbocca in Italian means to “jump in the …
From veal.org
Category Cutlet


VEAL CHOP SALTIMBOCCA "MILANESE STYLE" – GIADZY
Jun 9, 2022 This is one of my most popular dishes at my restaurant GIADA in Las Vegas! The panko breadcrumbs are a lot drier than traditional bread …
From giadzy.com
Servings 2
Category Main Course
Author Giada De Laurentiis
Total Time 30 mins


GIADA VEAL SALTIMBOCCA MILANESE-STYLE - GIADA RECIPES
Sep 17, 2024 This delicious Giada Veal Saltimbocca Milanese-Style is prepared using veal rib chop, fontina cheese, fresh sage leaves, prosciutto di San …
From giadarecipes.com
Cuisine Italian
Total Time 35 mins
Category Dinner
Calories 680 per serving


SALTIMBOCCA MILANESE WITH WHITE WINE SAGE SAUCE
Jul 29, 2019 This is the BEST recipe for Saltimbocca Milanese EVER! Super crispy Italian veal cutlets served with a white wine sage sauce.
From windycitydinnerfairy.com


THE ART OF ITALIAN VEAL SALTIMBOCCA: THE ULTIMATE VEAL RECIPE
Master the art of veal saltimbocca, a classic Italian veal recipe with thinly pounded veal escallops, prosciutto, and sage in a luxurious white wine sauce.
From italianfoodfast.com


11 BEST VEAL SALTIMBOCCA RECIPES TO ELEVATE YOUR HOME
Apr 17, 2024 3. Traditional Veal Saltimbocca Recipe Embark on a culinary journey with the time-honored flavors of traditional veal saltimbocca. Prosciutto, sage, and tender veal harmonize to …
From dishpulse.com


HOW TO MAKE SALTIMBOCCA LIKE AN ITALIAN - MSN
2 days ago Italian chef Vincenzo shows how to cook the roman dish Veal Saltimbocca in less than 10 min. Cooking Italian meal by thinly sliced veal, salty prosciutto, smothered by a …
From msn.com


VEAL SALTIMBOCCA WITH RISOTTO MILANESE | GOURMET …
Jan 20, 2008 This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran. Literally translated, saltimbocca means ‘jump in your mouth’, and the flavours of sage and prosciutto really do make your mouth jump in anticipation …
From gourmettraveller.com.au


VEAL MILANESE RECIPE - CHEF DENNIS
May 23, 2023 With every bite of my Veal Milanese, you’ll discover a delicious blend of savory seasonings and a golden, crispy crust with a hint of lemon that’s impossible to resist. After one bite, you’ll agree that this is the best Veal …
From askchefdennis.com


DINING TIP: GIADA'S DECADENT CHEESE-STUFFED MILANESE …
Sep 24, 2018 Chef Giada De Laurentiis knows how to turn a traditional Italian dish into a showstopper. This indulgent recipe is part veal Milanese and part veal saltimbocca: The meat is pounded thin, then stuffed with fontina cheese and …
From winespectator.com


VEAL SALTIMBOCCA MILANESE - SATURDAYS WITH FRANK
Jan 18, 2021 This Milanese-style Veal Saltimbocca would be right at home on the menu of a special occasion Italian restaurant, one of those dark and shadowy places with murals on the walls, thick white tablecloths and a wine list the size …
From saturdayswithfrank.com


BAKED VEAL CHOP SALTIMBOCCA RECIPE | D’ARTAGNAN
Try this easy recipe for baked veal chops wrapped in prosciutto with tomato cream sauce.
From dartagnan.com


COSTOLETTA ALLA MILANESE - JAMES MARTIN CHEF
Golden, buttery-crisp veal chops with a delicate crunch, paired with a tangy-sweet agrodolce sauce and crisp cabbage salad.
From jamesmartinchef.co.uk


VEAL SALTIMBOCCA MILANESE STYLE RECIPES
Free Veal Saltimbocca Milanese Style Recipes with ingredients, step by step and other related foods
From menuofrecipes.com


I GOT YA VEAL SALTIMBOCCA RECIPE RIGHT HERE. PERFECT, ITALIAN ... - TIKTOK
Mar 10, 2024 1686 likes, 73 comments. “I got ya Veal Saltimbocca recipe right here. Perfect, Italian delightfulness. Smash it right to your face.”
From tiktok.com


VEAL SALTIMBOCCA RECIPE | CHEF DENNIS
Sep 29, 2021 My easy veal saltimbocca recipe is one I was taught in Italy and the one I’ve used throughout my restaurant career. If you love veal dishes, try my classic Veal Milanese. It’s …
From askchefdennis.com


Related Search