Veal Saltimbocca

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PREP TIME

8 min

TOTAL TIME

18 min

Makes

4 Adult Sized Servings

Veal Saltimbocca

Photo: Andrew Grinton

Veal Saltimbocca is a classic the whole family will love. Recipe by Eshun Mott.


Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 221,
  • Protein
  • 22 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 13 g,
  • Sodium
  • 642 mg.
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