Saltimbocca #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Veal scallopine, each
Piece about 5" square,
1 tsp: Dried sage,
1/4 lbs: Thin slices of prosciutto,
3 tbsp: Butter,
Salt,
Freshly ground pepper,
1/2 cup: Dry white wine,
Directions:
Sprinkle veal slices with sage. Cover each slice with a slice of
prosciutto and trim this to the same size as the meat. (Reserve
trimmings for sauces.) Pin prosciutto slices to the veal slices with
toothpicks. Heat the butter in a large frying pan. Add meat in one
layer and cook for 2 to 3 minutes. Turn with a pancake turner and
cook until golden on both sides. Season to taste. Place the slices of
meat, ham side up, on a heated serving platter and remove the picks.
Keep meat warm. Add the wine to pan, scrape the brown bits from the
bottom, and bring quickly to the boiling point. Pour the sauce over
the meat and serve immediately. 4 to 6 servings.
Source from luhu.jp
prosciutto and trim this to the same size as the meat. (Reserve
trimmings for sauces.) Pin prosciutto slices to the veal slices with
toothpicks. Heat the butter in a large frying pan. Add meat in one
layer and cook for 2 to 3 minutes. Turn with a pancake turner and
cook until golden on both sides. Season to taste. Place the slices of
meat, ham side up, on a heated serving platter and remove the picks.
Keep meat warm. Add the wine to pan, scrape the brown bits from the
bottom, and bring quickly to the boiling point. Pour the sauce over
the meat and serve immediately. 4 to 6 servings.
Source from luhu.jp