Veal Saltimbocca

Veal Saltimbocca
Veal Saltimbocca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds veal scallops pounded or sliced

  • into 16 very thin pieces

  • 8

    fresh sage leaves (or 1 tspn dried sage)

  • 4

    ounces fontina cheese thinly sliced

  • 8

    slices proscuitto - (thin slices)

  • 5

    tablespoons unsalted butter divided

  • 1

    tablespoon olive oil

  • 3/4

    cup dry white wine

  • 2

    tablespoons chopped Italian (flat leaf) parsley

  • Lemon wedges for garnish

Directions

Heat oven to warm setting. Lay 8 slices of veal on work surface; layer with sage, fontina cheese and proscuitto. Top with remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper. Heat 1 tablespoon butter and half the olive oil in a large skillet over medium-high heat. Brown half the veal sandwiches 3 to 4 minutes per side. Transfer to a platter and place in oven. Repeat with remaining veal. Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of pan with a wooden spoon. Cut remaining 3 tablespoons butter into small pieces. Reduce heat to low; gradually add butter to wine, whisking constantly. Pour sauce over veal. Garnish with chopped parsley and lemon wedges. This recipe yields 4 servings. Carbohydrates: 1 gram Net Carbs: 1 gram Protein: 65.5 grams Fat: 42.5 grams Calories: 687

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