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.
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Ali shera
[email protected]I'm not sure what I did wrong, but my veal saltimbocca turned out really salty. I think I might have added too much salt to the sauce.
Connor Dakin
[email protected]This recipe is a keeper! I've made it for my family and friends and everyone loves it. It's a great way to use up leftover veal.
Thulani Gumede
[email protected]I made this for my Italian grandmother and she said it was the best veal saltimbocca she had ever had. That's high praise!
Dennis Kimunu
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and the results are always delicious.
Jeremiah Hodge
[email protected]This recipe was a disaster! The veal was dry and tough and the sauce was bland. I don't recommend it.
Landiss Whitener
[email protected]I'm not a big fan of veal, but I tried this recipe and was pleasantly surprised. The veal was tender and juicy and the flavors were amazing.
Sidra Asaad
[email protected]This is one of my go-to recipes for a quick and easy weeknight meal. I usually serve it with roasted vegetables and a side salad.
Sincobile Buthelezi
[email protected]I didn't have any sage on hand, so I used rosemary instead. It turned out great! The rosemary added a nice earthy flavor to the dish.
shomiq hajong
[email protected]The veal was a little tough, but the flavor was still good. I think I might try cooking it for a shorter amount of time next time.
madcad88
[email protected]This recipe combines some of my favorite flavors - veal, prosciutto, and sage. It's perfect for a special occasion or a weeknight meal.
Ace_ZERO
[email protected]I made this for a special dinner party and it was a hit! Everyone loved the delicate flavor of the veal and the crispy prosciutto.
Timothy Norris
[email protected]I've never cooked veal before, but I wanted to venture out of my comfort zone. This recipe was easy to follow and turned out perfectly. I will definitely make it again.
Sb Akash
[email protected]This was my first veal dish and I was not disappointed - it was tender and juicy and the flavors all worked so well together.