"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Veal Saltimbocca Recipe

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This recipe for Veal Saltimbocca, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds veal cutlet, sliced as for scallopini or pounded thin
Lemon juice to sprinkle on veal
1 1/2 tsp. dried sage (or 1 small fresh sage leaf per cutlet)
1/4 pound thinly sliced prosciutto
5 tbl. butter
2 tbl. olive oil
About 2/3 c. chicken or veal stock (not beef stock)

Directions:
Directions:
Cut veal and ham into 5-inch squares. Cut several small slits around edges of meat to prevent curling during cooking.
Sprinkle veal with salt, pepper and lemon juice. Sprinkle with sage on each slice.
Cover with a piece of ham.
Tie meat loosely with thread or secure with 2 toothpicks, cutting them short.
Heat 3-4 tbl. butter and the oil in a frying pan. Saute veal side first for 5 minutes, turn and saute ham side for 2 minutes.
Do not cook the ham side longer, as the meat will harden.
Arrange meat on a serving dish, remove string or picks and keep warm.
Add chicken stock to the frying pan. Cook over low heat, scraping the bottom well. Switl in remaining butter and adjust seasonings.
Pour sauce over meat and serve with rice or pasta.
Can add cheese but classic saltimbocca doesn't have cheese.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Saltimbocca is said to mean "Jumps in your mouth" and this dish won't let you down. It is my favorite veal dish.

 

 

 

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