Veal Saltimbocca
Today's Parent
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Makes
4 Adult Sized Servings
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.