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Veal Saltimbocca Recipe

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This recipe for Veal Saltimbocca, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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!

Contributor:  
Contributor:  
Patty Garrison

Category:
Category:

Ingredients:  
Ingredients:  
8 thin veal cutlets
5 garlic cloves
1/4 teaspoon salt
24 fresh sage leaves
16 thin slices prosciutto
1/2 cup olive oil
2/3 cup dry white wine

Directions:
Directions:
Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down on a tray and season with pepper. Prepare the rest of the slices.
In a 12 inch heavy skillet heat oil over high heat until. It just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil.
Sauté remaining veal cutlets and keep warm in same manner
Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
Discard wooden picks and serve saltimbocca drizzled with reduction sauce

Number Of Servings:
Number Of Servings:
4

 

 

 

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