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Veal Saltimbocca

Cooking Connection

Family-friendly

Quick and easy

Quick and easy

Quick and easy
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Prep Time:

10 minutes

Cook Time:

15 minutes

Makes:

4 servings

Ingredients

1  pound  Veal Scallopini (6 to 8 scallops), cut 1/4-inch thick

8 to 24  whole, fresh sage leaves, according to taste preference

8  paper-thin slices  proscuitto or Danish ham

2/3  cup  chicken broth

1/3  cup  dry white wine

2  teaspoons  fresh lemon juice

2  tablespoons  H-E-B Butter

Instructions


Place veal scallops between two sheets plastic wrap or wax paper. Pound each to a uniform shape and thickness just over 1/8-inch thick.

Season veal lightly with pepper. Chop sage finely to mince; use 8 sage leaves for mild flavor or 24 leaves for stronger flavor. Sprinkle sage evenly over veal. (see note) Top each with a slice of proscuitto or Danish ham; press lightly to adhere to veal.

Combine broth, wine and lemon juice in a glass measuring cup and set aside.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over Medium-High heat until bubbling. Sautèacute; veal in skillet in two batches; place prosciutto-side down first and cook 1 minute per side. Adding remaining tablespoon butter to skillet between batches. Remove veal to a warm platter.

Pour broth mixture into skillet. Stir to blend in any browned bits left in bottom of skillet. Boil 5 minutes to reduce liquid slightly. Pour sauce over veal and serve.

For Stuffed & Breaded Recipe Variation: Place a slice of mozzarella cheese over prosciutto in step #2. Fold veal in half and press edges together. Dip in flour, then in cream or milk and then in dry breadcrumbs. Sauté 2 minutes per side in step #4.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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