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Recipe of the Week: Veal Saltimbocca

September 11, 2019
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

A dish so good that it will literally "Jump into your mouth." This Italian classic dish of delicate veal scaloppini is layered with prosciutto and fontina cheese and it is served with a delicious wine sauce. Serves eight. (Chef tip: Do not overcook your veal or it will be tough.)

8 veal scaloppini

2 large eggs

1 tablespoon whole milk

1 teaspoon sea salt, plus more for dredging flour

1/2 teaspoon freshly ground white pepper, plus more for dredging flour

1/2 cup all-purpose flour

1/4 pound thinly sliced prosciutto di Parma

1/4 pound Fontina cheese, thinly sliced

1 teaspoon fresh sage leaves

1/4 cup extra virgin olive oil

1/2 cup dry white wine

1/2 cup defatted chicken stock

2 tablespoons unsalted butter

Preheat the oven at 350F. Pound the scaloppini with a flat mallet in between plastic wrap to 1/4-inch thickness. Whisk the eggs and milk in a large bowl, and season with salt and pepper. Mix flour with salt and pepper in medium bowl. Top each veal scaloppini with a slice of prosciutto and fontina and a sage leaf. Dip prepared scaloppini in the egg mixture, and then coat in the flour mixture. Repeat until all scaloppini are prepared. Refrigerate until ready to use.

Heat olive oil in heavy 14-inch skillet over medium heat. Add prepared scaloppini. Cook for five minutes to brown evenly. Turn veal over and cook until brown. Remove veal saltimbocca and place in a baking dish. Deglaze the pan with wine and broth; boil until reduced by half, about 10 minutes. Add butter to the skillet; whisk until melted. Season the sauce to taste with salt and pepper. Pour over the veal saltimbocca and place in the preheated oven and cook for 20 minutes. Remove veal saltimbocca from the oven and serve with sauce.

 
 

 

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