Photo: Andrew Grinton
Veal Saltimbocca is a classic the whole family will love. Recipe by Eshun Mott.
300 g veal scallopini, (about 4)
1/4 tsp black pepper
2 tsp coarsely chopped sage, plus 8 large sage leaves
100 g sliced prosciutto, (4 large or 8 small slices)
1 tbap olive oil
2 tbsp unsalted butter, divided
1/3 cup white wine
1/2 cup sodium-free chicken broth
Pat veal dry with paper towels and sprinkle with pepper.
Sprinkle one side of each scallopini with ½ tsp chopped sage, and lay prosciutto overtop.
Heat oil and 1 tbsp butter in a large frying pan over medium-high. Add sage leaves and fry for 30 sec. or until crisp. Remove and reserve.
Working in batches, fry scallopini for 1 to 2 min per side, or until browned. Transfer to a plate and cover with foil to keep warm.
Add wine to pan, bring to a boil and cook for 1 to 2 min or until reduced by about half.
Add chicken stock and boil 3 to 4 min longer or until about ¼ cup of liquid remains. Add remaining 1 tbsp butter to pan, swirl to incorporate to create a pan sauce; remove from heat. Serve scallopini with pan sauce and fried sage leaves.
Calories 221, Protein 22g, Carbohydrates 1g, Fat 13g, Sodium 642mg.
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