VEAL SALTIMBOCCA "MILANESE STYLE"
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.
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Ingrid Zuniga
ingrid13@hotmail.co.ukOverall, I thought this recipe was just average. It wasn't bad, but it wasn't anything special either.
mutumba yusufu
yusufu90@gmail.comThis dish was a disappointment. The veal was tough and the sauce was watery. I would not recommend this recipe.
Caroline Mcgregor
carolinem46@yahoo.comI found this recipe to be too complicated. There were too many steps and ingredients, and it took me forever to make.
Sibongile Valashiya
v-s@yahoo.comThis 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
m.f76@hotmail.co.ukI'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
peterson_official64@gmail.comThis is a great recipe for a romantic dinner. It's elegant and impressive, but not too difficult to make.
Danitza simon
danitza@gmail.comI served this dish over mashed potatoes and it was a perfect combination.
Maile Kunwar
m_k67@hotmail.comI added a bit of white wine to the sauce and it really enhanced the flavor.
jaime maldonado
m.jaime28@hotmail.comI used chicken instead of veal and it was still delicious. I think this recipe would work with any type of white meat.
rufto tube
t.r@aol.comI'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
k_s@gmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The veal was so tender and flavorful.
E Sayed
s63@hotmail.frI'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
bc@hotmail.comI 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
s.axmed92@aol.comThis is one of my favorite veal recipes. It's so simple to make, yet so elegant and delicious.
Rais Jan
r36@hotmail.co.ukI 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
w-s@gmail.comI've made this dish several times and it's always a hit. The combination of flavors is just perfect.
Amanda Witcher
witchera77@yahoo.comThis is a great recipe for a special occasion. It's easy to make and always impresses my guests.
lily Thin
lilythin82@aol.comI 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
w-ann@yahoo.comThis 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!