VEAL SALTIMBOCCA "MILANESE STYLE"

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Veal Saltimbocca

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 1 chop

Number Of Ingredients 11

One 12-ounce bone-in veal rib chop
5 thin slices fontina cheese (about 1 ounce total)
6 small fresh sage leaves
4 thin slices prosciutto, such as Prosciutto San Daniele
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Optional serving suggestions: Parmesan shavings, fried sage leaves and grilled lemon slices

Steps:

  • Preheat the oven to 400 degrees 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 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 with 2 pieces of prosciutto. Turn over the chop and repeat on the other side.
  • Place the flour, eggs 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 prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by 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 until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. 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 roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving.
  • Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.

Ingrid Zuniga
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Overall, I thought this recipe was just average. It wasn't bad, but it wasn't anything special either.


mutumba yusufu
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This dish was a disappointment. The veal was tough and the sauce was watery. I would not recommend this recipe.


Caroline Mcgregor
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I found this recipe to be too complicated. There were too many steps and ingredients, and it took me forever to make.


Sibongile Valashiya
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This recipe is just okay. The veal was a bit dry and the sauce was bland. I think I'll try a different recipe next time.


Fernando Mora
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I'm not sure what went wrong, but my veal turned out tough and chewy. I followed the recipe exactly, so I'm not sure what happened.


Peterson Official
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This is a great recipe for a romantic dinner. It's elegant and impressive, but not too difficult to make.


Danitza simon
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I served this dish over mashed potatoes and it was a perfect combination.


Maile Kunwar
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I added a bit of white wine to the sauce and it really enhanced the flavor.


jaime maldonado
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I used chicken instead of veal and it was still delicious. I think this recipe would work with any type of white meat.


rufto tube
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I've never made veal before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly.


Sk shakil Khan
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This recipe is a bit time-consuming, but it's definitely worth the effort. The veal was so tender and flavorful.


E Sayed
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I'm not a huge fan of veal, but this dish was actually really good. The prosciutto and sage really helped to balance out the flavor of the veal.


Barbara Catherine
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I made this for my husband's birthday and he loved it! He said it was the best veal dish he'd ever had.


Sahro Axmed
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This is one of my favorite veal recipes. It's so simple to make, yet so elegant and delicious.


Rais Jan
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I was a bit skeptical about the sage, but it really does add a nice touch to the dish. I highly recommend using fresh sage if you can.


Schmica Wyatt
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I've made this dish several times and it's always a hit. The combination of flavors is just perfect.


Amanda Witcher
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This is a great recipe for a special occasion. It's easy to make and always impresses my guests.


lily Thin
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I followed the recipe exactly and it turned out perfectly. The veal was cooked to perfection and the sauce was rich and flavorful. My family loved it!


Ann waithera
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This dish was absolutely delicious! The veal was tender and flavorful, and the prosciutto and sage added a perfect touch of saltiness and earthiness. I will definitely be making this again!