Monday, January 11, 2010

Veal Saltimbocca


I have to say, this was a huge hit!  It was quick and simple. 

Veal Saltimbocca Alla Romana
adapted from recipe by Tyler Florence

Serves 4

1 lb. thinly sliced veal cutlets (scallopini)
6 slices thin sliced prosciutto, chopped into bite size pieces
10-12 sage leaves, chopped
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
3 turns extra-virgin olive oil
4 Tablespoons unsalted butter
4 Tablespoons white wine
1/2 cup chicken broth
Lemon wedges, for serving (optional)

In a large frying pan, heat oil over medium-high heat.  Once hot, add the prosciutto and sage and stir for about 3 minutes until the ham starts to slightly brown.  With a slotted spoon, remove to a bowl and cover to keep warm.  Sprinkle both sides of veal with salt and pepper and dredge in flour.  In batches, cook veal about 2-3 minutes each side until browned.  Remove to plate, covered with foil to keep warm, while you repeat, doing all the veal.  Add oil if needed.  Once the veal is done, add wine and let it burn off some of the alcohol for a couple of minutes, scraping the bottom to loosen the brown pieces.  Add the chicken broth and butter, and stir.  Add salt and pepper.  Pour sauce over the saltimbocca.  Serve immediately.

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