Veal saltimbocca alla milanese is a classic Italian dish that is sure to impress your family and friends. With its combination of tender veal, crispy prosciutto, and melted cheese, this dish is a true delight. The key to a great saltimbocca is to use high-quality ingredients and to cook the veal perfectly. In this article, we will provide you with a step-by-step guide to making veal saltimbocca alla milanese, as well as some tips and tricks for achieving the perfect dish.
Let's cook with our recipes!
VEAL SALTIMBOCCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
- Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.
VEAL CHOP SALTIMBOCCA MILANESE STYLE
This is one of my most popular dishes at my restaurant GIADA in Las Vegas! The panko breadcrumbs are a lot drier than traditional bread crumbs, and create a crispier crust.
Provided by Giada De Laurentiis
Categories Main Course
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3-inch thick. Remove the plastic wrap and discard.
- Stuff one piece of the fontina cheese into the pocket of veal and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that it with 2 pieces of prosciutto. Turn the chop over and repeat on the other side.
- Place the flour, egg and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, and then into the panko packing the breadcrumbs on to the chop to help them stick.
- In a medium skillet, heat the olive oil over medium high heat. When the oil is hot, add the breaded chop and cook for about 2 minutes or until the breadcrumbs on the first side are golden brown. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and place in the preheated oven for about 8 to 10 minutes until cooked to 155°F. Allow the veal to rest for 5 minutes before serving.
- Serve topped with Parmesan shavings and fried sage along with a grilled lemon on the side if desired.
Nutrition Facts : ServingSize 2, Calories 984
VEAL SALTIMBOCCA
Make and share this Veal Saltimbocca recipe from Food.com.
Provided by NicksMom
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
- Season veal with sage and pepper.
- Dredge veal in flour; shake off excess.
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
- Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
- Transfer veal to platter; tent with foil to keep warm.
- Pour off fat from skillet and discard.
- Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
- Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
- Pour sauce over veal.
- Garnish with lemon wedges and serve.
VEAL SALTIMBOCCA
A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.-Vance Werner Jr., Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.
Nutrition Facts : Calories 348 calories, Fat 23g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 490mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
VEAL SALTIMBOCCA
Make and share this Veal Saltimbocca recipe from Food.com.
Provided by Steve P.
Categories Veal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
- Allow veal to cook on each side for about 35- 40 seconds.
- Taking pan off of flame, pour in white wine and put back on stove.
- Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
- Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
- Dredge butter in flour and put in pan.
- Let reduce for another minute or so and take off heat.
Nutrition Facts : Calories 474.2, Fat 25.2, SaturatedFat 6.7, Cholesterol 74.9, Sodium 215, Carbohydrate 29.1, Fiber 1.6, Sugar 2.7, Protein 21.6
Tips:
- Use thin slices of veal for the saltimbocca to ensure even cooking and tenderness.
- Pound the veal slices gently with a meat mallet to tenderize them and make them more receptive to the flavors of the other ingredients.
- Choose high-quality prosciutto and sage leaves for the best flavor. Fresh sage leaves are preferable, but dried sage can be used if necessary.
- Do not overcrowd the pan when cooking the saltimbocca. Cook them in batches if necessary to prevent them from steaming and becoming soggy.
- Use a combination of butter and olive oil to cook the saltimbocca. The butter adds richness and flavor, while the olive oil prevents the butter from burning.
- Cook the saltimbocca over medium heat to prevent them from burning. Adjust the heat as needed to maintain a steady sizzle.
- Baste the saltimbocca with the cooking juices as they cook to keep them moist and flavorful.
- Serve the saltimbocca immediately after cooking, garnished with fresh sage leaves and a squeeze of lemon juice.
Conclusion:
Veal saltimbocca Milanese style is a classic Italian dish that is both delicious and easy to make. With its tender veal, savory prosciutto, and aromatic sage leaves, this dish is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is a great way to experience the flavors of Italy. So gather your ingredients, preheat your pan, and get ready to make a delicious and memorable meal. Buon appetito!
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