VEAL SALTIMBOCCA
Make and share this Veal Saltimbocca recipe from Food.com.
Provided by NicksMom
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
- Season veal with sage and pepper.
- Dredge veal in flour; shake off excess.
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
- Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
- Transfer veal to platter; tent with foil to keep warm.
- Pour off fat from skillet and discard.
- Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
- Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
- Pour sauce over veal.
- Garnish with lemon wedges and serve.
VEAL SALTIMBOCCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
- Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.
VEAL SALTIMBOCCA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
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.
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
VEAL SCALOPPINE SALTIMBOCCA
Categories Herb Pasta Sauté Veal Marsala Fall Prosciutto Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Sauté 2 minutes. Turn veal over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce.
- Divide pasta between 2 plates. Top with veal and sauce, dividing equally.
- A dried herb mixture available at specialty foods stores and some supermarkets.
VEAL SALTIMBOCCA
Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it.
Provided by Steve_G
Categories Veal
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
- Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
- Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
- (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
- Saute the veal about 20 seconds on each side and remove, doing four at a time.
- Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
- Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
- Whisk in the butter in small pieces to give a creamy look to the sauce.
- Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
- This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.
Nutrition Facts : Calories 332.9, Fat 24.3, SaturatedFat 9.9, Cholesterol 108.7, Sodium 149.1, Carbohydrate 0.8, Sugar 0.2, Protein 21.5
VEAL SALTIMBOCCA
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
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
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
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.
ROMAN VEAL SCALOPPINE
another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.
Provided by chia2160
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees.
- Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
- Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
- Sprinkle veal with salt and pepper, then dredge it in flour.
- Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
- Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
- Sprinkle with parsley, and serve.
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.
VEAL SCALOPPINE BOLOGNESE
Steps:
- Heat the oven to 400° and arrange a rack in the middle.
- Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick. The pieces will vary in size.
- Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
- Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
- Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
- When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
- To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
- Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
- To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
- Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
- Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.
More about "veal scaloppine saltimbocca recipes"
TRADITIONAL VEAL SALTIMBOCCA RECIPE WITH PROSCIUTTO AND …
From nonnabox.com
SALTIMBOCCA ALLA ROMANA: TRADITIONAL SALTIMBOCCA …
From eataly.com
VEAL SALTIMBOCCA RECIPE | GOOD FOOD
From goodfood.com.au
THE BEST VEAL SALTIMBOCCA THAT'LL EVER JUMP INTO YOUR …
From seriouseats.com
SALTIMBOCCA - WIKIPEDIA
From en.wikipedia.org
10 BEST ITALIAN VEAL SCALLOPINI RECIPES - YUMMLY
From yummly.com
10 BEST VEAL SCALLOPINI RECIPES | YUMMLY
From yummly.com
VEAL SCALOPPINE SALTIMBOCCA RECIPE | BON APPéTIT
From bonappetit.com
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Sauté 2 minutes. Turn veal over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce.
SALTIMBOCCA - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
VEAL SALTIMBOCCA ALLA ROMANA — A ROMAN CLASSIC
From italianbellavita.com
VEAL CHOP SALTIMBOCCA: HERO FOOD - SAVORING TODAY
From savoringtoday.com
VEAL SCALOPPINE SALTIMBOCCA RECIPE - COOKING INDEX
From cookingindex.com
HEALTHY VEAL SCALLOPINI PICCATA RECIPE - WHOLESOME YUM
From wholesomeyum.com
VEAL SALTIMBOCCA RECIPE - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
SALTIMBOCCA ALLA ROMANA (ROMAN-STYLE VEAL SCALLOPS)
From memoriediangelina.com
ITALIAN RECIPE: VEAL SALTIMBOCCA - FOOD HOUSE
From foodhousehome.com
ITALIAN SALTIMBOCCA VEAL RECIPE (SCALOPPINE SALTIMBOCCA)
From oyetimes.com
SALTIMBOCCA ALLA ROMANA (VEAL SCALOPPINE WITH PROSCIUTTO AND SAGE)
From stefangourmet.com
VEAL SALTIMBOCCA - VEAL - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL SALTIMBOCCA PASTA | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
RECIPE - VEAL SALTIMBOCCA - ENGLISH
From lcbo.com
VEAL SCALOPPINI ROMAN STYLE - SALTIMBOCCA ALLA ROMANA
From philosokitchen.com
VEAL SCALOPPINE SALTIMBOCCA RECIPE - FRIENDSEAT.COM
From friendseat.com
VEAL SALTIMBOCCA (ROMAN SAUTéED VEAL CUTLETS WITH PROSCIUTTO …
From seriouseats.com
VEAL SALTIMBOCCA RECIPE - FOOD HOUSE
From foodhousehome.com
VEAL SALTIMBOCCA RECIPE MASTERCHEF - FOOD HOUSE
From foodhousehome.com
VEAL SALTIMBOCCA - RESTAURANT STYLE RECIPE | CHEF DENNIS
From askchefdennis.com
SIX O’CLOCK SOLUTION: SAVOUR ITALY IN SPRING WITH THIS VEAL …
From montrealgazette.com
HOW TO MAKE VEAL SALTIMBOCCA LIKE AN ITALIANVINCENZO'S PLATE
From vincenzosplate.com
WHAT IS VEAL SALTIMBOCCA? - VERYMEATY
From verymeaty.com
EASY ITALIAN VEAL SALTIMBOCCA RECIPE WITH SAUTEED SPINACH
From foodandwinechickie.com
SCALLOPINE SALTIMBOCCA, ROMAN-STYLE - LIDIA
From lidiasitaly.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #beef #easy #european #italian #stove-top #veal #meat #pasta-rice-and-grains #equipment #number-of-servings
You'll also love