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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Veal Saltimbocca Recipe

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This recipe for Veal Saltimbocca is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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. Swirl 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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