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Servings: 4 Prep
time: 30 minutes Bake/Cook
time: 20 minutes
Carbohydrates: 1 grams
Net
Carbs: 1 grams
Protein: 65.5 grams
Fat: 42.5 grams
Calories: 687
Veal Saltimbocca – (I have also made this with chicken cutlets)
The
assertive, lively taste of this dish give rise to its name, which means,
literally, to jump in the mouth. The flavor combination of veal, sage, mellow
cheese and salty ham is wonderful, especially when served with a white-wine and
butter sauce.
1 pound veal scallops,
pounded or sliced into 8 very thin pieces
4 fresh sage leaves or 1 teaspoon
dried sage
2 ounces fontina cheese,
thinly sliced
4 slices proscuitto,
thinly sliced
2.5 tablespoons unsalted
butter, divided
½ tablespoon olive oil
1/3 cup dry white wine
1 tablespoon chopped Italian
(flat leaf) parsley
Lemon wedges
1.Heat oven to warm setting. Lay 4
slices of veal on work surface; layer with sage, fontina cheese and proscuitto. Top with remaining 4 slices of veal; seal ends
shut with toothpicks and season with salt and pepper.
2.Heat 1 tablespoon butter and
half the olive oil in a large skillet over medium-high heat. Brown half the
veal sandwiches 3-4 minutes per side. Transfer to a platter and place in oven.
Repeat with remaining veal.
3.Add wine to skillet; cook 5
minutes, scraping up brown bits on bottom of pan with a wooden spoon. Cut
remaining butter into small pieces. Reduce heat to low; gradually add butter to
wine, whisking constantly. Pour sauce over veal. Garnish with chopped parsley
and lemon wedges.
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