Best 9 Saltimboccas Veal With Prosciutto And Fresh Sage Recipes

VEAL SALTIMBOCCA

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.

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

CHICKEN SALTIMBOCCA WITH SAGE

Steps:

• Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
• Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
• In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
• Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.

SALTIMBOCCAS-VEAL WITH PROSCIUTTO AND FRESH SAGE

Steps:

• Pick stems off sage leaves, wash and dry.
• Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
• Drain on paper towel and set aside.
• Pound veal until very thin.
• Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
• Lightly salt and pepper.
• Top with the other 3 slices of veal.
• Press together.
• Cut each envelope into 3 even squares.
• Heat olive oil and 1 tablespoon of the butter in a sauté pan.
• Place the saltimboccas into the flour, dredge on both sides and pat off excess.
• Place in very hot sauté pan and cook about 1 minute.
• Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
• As the saltimboccas are finished, place on a warm plate.
• When they are all cooked, add wine and chicken stock to deglaze the pan.
• Boil until reduced by half and add butter.
• To serve, spoon a little of the sauce over each saltimbocca.

VEAL SALTIMBOCCA

Steps:

• Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
• To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.

VEAL SALTIMBOCCA

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.

SALTIMBOCCA

Steps:

• Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
• In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.
• Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
• Discard wooden picks and serve saltimbocca drizzled with reduction sauce.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Steps:

• Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
• Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

VEAL WITH PROSCIUTTO AND SAGE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
• Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
• Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.