C J's Saltimbocca Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 oz. of prosciutto slices, halved
18 oz. of veal scallops, beat thin and cut into portions if necessary
8-10 fresh large sage leaves
1/3 c butter
scant 1/2 c dry white wine
salt
1/2 c all purpose flour
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Directions: |
Directions:1. Place a half slice of prosciutto on each scallop, put a sage leave on top and fasten with a toothpick.
2. Place flour and scallop, one at a time into a ziplock bag. Shake bag to coat veal. Shake off excess flour.
3. Melt the butter in a skillet and cook the veal over high heat, toothpick side down first, on both sides until golden brown.
4. Season with salt, pour in the wine and cook until it has evaporated.
5. Remove the toothpicks and serve.
Note: for larger batches it would be best to use two skillets and double everything. Putting the first batch in a warm oven while you prepare the second is ok, but not the same. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: I have made this at the beach, at the cabin, at home, and even on a canoe camping trip (w/o the wine). Always a winner. Look for veal on sale, buy and freeze.
Editor's Note: "Saltimbacco" roughly translated means "jump into the mouth" and these little fried gems do that. Serve with simple roasted vegetables or spaghetti dressed in garlic, olive oil and a little chopped fresh sage or thyme and Parmesan.
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