Name: Veal Saltimbocca
Yield: Serves 2
Ingredients: 6 veal scallops (about 9 ounces total); 1 teaspoon dried sage, crumbled; Freshly ground pepper; 6 paper-thin prosciutto slices; 1/2 cup all purpose flour; 3 tablespoons unsalted butter; 3/4 cup dry white wine; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces; Salt; Lemon wedges

Recipe information

Yield
Serves 2

Ingredients

6 veal scallops (about 9 ounces total)

1 teaspoon dried sage, crumbled

Freshly ground pepper

6 paper-thin prosciutto slices

1/2 cup all purpose flour

3 tablespoons unsalted butter

3/4 cup dry white wine

6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

Salt

Lemon wedges

Preparation

Step 1
Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal. Season veal with sage and pepper. Place 1 slice of prosciutto atop each veal scallop. Fold each veal scallop in half crosswise. Secure open ends with toothpick.
Step 2
Dredge veal in flour; shake off excess. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden, 2 to 3 minutes per side. Transfer veal to platter; tent with foil to keep warm. Pour off fat from skillet and discard.
Step 3
Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and serve.

TagsWhite Wine Wine Alcohol Beverages Veal Beef Meat Sage Herbs & Spices Prosciutto Ham Lemon Citrus Fruit Main Dinner Nut Free Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes