Veal With Prosciutto And Sage Recipes

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.

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 CUTLETS WITH PROSCIUTTO AND MOZZARELLA

Steps:

• Preheat the oven to broil.
• Rinse the cutlets, pat dry, and pound to about 1/8-inch thickness. Season with salt and pepper. Heat 2 tablespoons oil in a pan over medium-high heat. Cook the cutlets until browned on each side. Transfer to a baking sheet lined with parchment paper. Then place the sage leaves and prosciutto over the top of each cutlet. Cut the mozzarella into slices and distribute it evenly over the cutlets. Place under the broiler and cook 6 to 8 minutes.
• Rinse the arugula and drain well. Rinse the tomatoes, halve, and arrange decoratively on the edges of the plate. In a small bowl, whisk together the remaining oil with the balsamic vinegar, lemon juice, and honey. Season with salt.
• Place the cutlets on the plates, top with s small handful of arugula, and serve drizzled with a little dressing.

SALTIMBOCCAS-VEAL WITH PROSCIUTTO AND FRESH SAGE

Steps:

• Pick stems off sage leaves, wash and dry.
• Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
• Drain on paper towel and set aside.
• Pound veal until very thin.
• Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
• Lightly salt and pepper.
• Top with the other 3 slices of veal.
• Press together.
• Cut each envelope into 3 even squares.
• Heat olive oil and 1 tablespoon of the butter in a sauté pan.
• Place the saltimboccas into the flour, dredge on both sides and pat off excess.
• Place in very hot sauté pan and cook about 1 minute.
• Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
• As the saltimboccas are finished, place on a warm plate.
• When they are all cooked, add wine and chicken stock to deglaze the pan.
• Boil until reduced by half and add butter.
• To serve, spoon a little of the sauce over each saltimbocca.

VEAL WITH PROSCIUTTO AND SAGE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
• Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
• Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.

VEAL WITH SAGE AND PROSCIUTTO (SALTIMBOCCA ALLA ROMANA)

Steps:

• Season veal with salt and pepper.
• Cut each veal scaloppini in half. Place one sage leaf on each piece of veal, then wrap both in one slice of prosciutto. Dredge in flour.
• Heat 3 tablespoons (45 ml) butter and olive oil in a pan on medium-high heat. When butter is hot and golden in colour, add 2-3 scaloppini, being careful not to overcrowd the pan. Cook until veal has coloured, 3-4 minutes. Flip scaloppini once, allowing for prosciutto to crisp. Transfer cooked scaloppini to a platter and repeat with next batch.
• When all scaloppini have been cooked and transferred, add wine to pan, scraping brown bits from the bottom. Reduce wine for a few minutes. Add veal stock and reduce for another few minutes.
• Place veal back in pan with sauce for one minute, then transfer veal to plate. Add remaining tablespoon (15 ml) of butter to sauce in pan, whisking to combine, then drizzle sauce over scaloppini. Buon appetito!