Veal Saltimbocca
There are many variations of this old Italian style veal dish.
Veal Saltimbocca’s flavors just sing together!
It’s essential that you use a good quality veal.
The more pale pink the raw veal is the better.
If you can’t find good veal then I would suggest using a thin pounded chicken cutlet.
Ingredients;
4 veal cutlets (Scaloppini), pounded thin
3 TBLS flour
Salt & pepper to taste
1/2 cup dry white wine
3 TBLS butter
2TBLS virgin olive oil
4-5 fresh sage leaves
1 lemon
1 cup sauteed spinach
4 slices fresh mozzarella
4 slices of prosciutto, any kind will do for this recipe
2 TBLS fresh grated Parmesan cheese
Directions;
Heat a large saute pan with the butter and oil to med/high.
Pound the prosciutto and sage into the veal cutlets.
Add a little salt and pepper to the flour.
Dredge the cutlets in the flour.
Place them immediately in the saute pan and brown them lightly on each side. Remove the cutlets and top them with a spoon of spinach and a slice of mozzarella.
Add the wine and the juice of the lemon to the saute pan.
Simmer on high scrapping the pan for a few minutes.
Place the cutlets back in the pan and saute for a few minutes.
Serve with a sprinkle of Parmesan cheese on top.