PORK SALTIMBOCCA
Saltimbocca, meaning "to jump in the mouth" in Italian is traditionally made with thin cutlets of veal, pork chops however work just as well. Rich in flavor this dish can be served as a main course or as lighter fare depending upon the size of pork chop you use. Very quick and simple to make, and near impossible to mess up, this dish will woo guests with its rich flavor and savory aroma.
Provided by moosecombat
Categories Pork
Time 25m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop.
- Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness) on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy.
- Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.
Nutrition Facts : Calories 802.8, Fat 48.1, SaturatedFat 19.4, Cholesterol 306.4, Sodium 378.2, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 83.9
PORK SALTIMBOCCA
In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.
Provided by Chef John
Time 2h35m
Yield 2
Number Of Ingredients 12
Steps:
- Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
- Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
- Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
- Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
- Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
- Strain pork broth into a bowl.
- Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
- Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
- Spoon hot sauce over pork sections.
Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g
LAMB SALTIMBOCCA
From http://flavours.travelsouthusa.com/southern_recipes/?recipe=17 Accompaniment: Sauté together: Artichoke Hearts, Tomatoes, Roasted Red Peppers, French Beans, Sun Dried Tomatoes and Roasted Garlic.
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 4h24m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Lightly pound lamb medallions until they are ¼ inch thick.
- Marinate medallions in the marinade mixture for 4 hours in the refrigerator.
- Remove lamb from the marinade and lightly pound proscuitto ham on top.
- In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.
Nutrition Facts : Calories 134.8, Fat 10.5, SaturatedFat 3.1, Cholesterol 32, Sodium 25.2, Carbohydrate 1.3, Fiber 0.3, Sugar 0.4, Protein 8.7
SALTIMBOCCA
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Flatten chicken breasts by placing between plastic wrap and pounding with a mallet. Season with salt and pepper. Place ham, cheese and sage on breasts and fold over. Secure breasts with toothpicks. In a large nonstick skillet heat oil. Cook garlic until golden brown then remove from pan with a slotted spoon. Coat chicken breasts lightly with flour seasoned with salt and pepper. Add chicken breasts to skillet and saute until golden brown, about 4 minutes per side.
SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
CLASSIC SALTIMBOCCA
Categories Quick & Easy Wheat/Gluten-Free Veal Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
- Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
- Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.
SALTIMBOCCA
Categories Garlic Herb Sauté Quick & Easy Veal White Wine Prosciutto Sage Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
- In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.
- Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
- Discard wooden picks and serve saltimbocca drizzled with reduction sauce.
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#course #main-ingredient #main-dish #lamb-sheep #meat #lamb-sheep-main-dish
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