Friday, March 25, 2022

Dd's Veal Saltimbocca


This looks so ono!

veal saltimbocca

 

VEAL SALTIMBOCA


4 (5 oz.) thinly sliced veal cutlets (scallopini) 
4 slices thinly sliced prosciutto 
flour, for dredging 
Kosher salt and freshly ground black pepper 
2 TB olive oil 
2 TB butter 
2 TB white wine 
1/4 c. chicken broth 
Garnish: chopped Italian parsley 

 

Place plastic wrap on work surface. Place prosciutto on top of each piece of veal. Cover with additional plastic wrap; gently flatten veal pieces with a rolling pin or meat mallet until about 1/4-inch thick and prosciutto adheres to veal. 


Place flour, salt and pepper in shallow dish. Dredge veal in flour, shaking off the excess.  In a skillet over medium heat warm oil and 1 tablespoon of butter. Place veal into skillet prosciutto-side down. Cook 2-3 minutes to crisp prosciutto. Turn veal over; continue sautéing 1-2 minutes until golden. 


Transfer to platter; keep warm.  


Into skillet add wine stirring to scrape any browned bits. Add broth and remaining tablespoon of butter. Season with salt and pepper. 


For service drizzle sauce over veal. Serve immediately. 


Garnish with Italian parsley. Serves 2-4.

8 comments:

Anonymous said...

j, my fave. Thanks for the recipe
N

Anonymous said...

Omigosh! Looks super onolicious!

Izsmom

Honolulu Aunty said...

It must taste divine!

K and S said...

looks ono!

jalna said...

N, welcome!

Izsmom, does yah.

Aunty, 😋

Kat, must be ono.

Chet Colson said...

Ho, no need go Assagio's.

Kay said...

Your whole family are talented cooks.

jalna said...

Chet, LOL.

Kay, except for me. LOL.