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    You are in: Home / Recipes / Monte Cristo Saltimbocca With Raspberry Sauce and Dijon Arugula Recipe
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    Monte Cristo Saltimbocca With Raspberry Sauce and Dijon Arugula

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    threeovens's Note:

    This recipe is based on one by Chef de Cuisine Christian Andersen, Siren Hall, Elk Rapids, Michigan.

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    Units: US | Metric

    Dijon Arugula


    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Place veal on a cutting board covered with plastic wrap and evenly pound the veal to a thickness of 1/8-inch. Slice the pounded veal crosswise to create evenly sized portions. Season with salt and pepper on one side.
    3. 3
      Dredge the veal in the seasoned flour, then egg wash, then in the panko; set aside.
    4. 4
      Heat a skillet with 3 tablespoons oil and 3 tablespoons of the butter over medium high heat; brown veal until golden, turn, and brown 1 minute longer.
    5. 5
      Place seared veal on a cookie sheet and top each piece with 1/4 ounce prosciutto, 1/4 ounce of fontina, and 1/4 ounce of Gruyere.
    6. 6
      Pour out all but 2 tablespoons of the fat from the skillet and increase the heat to high; stir around the shallots, then deglaze with the wine, continuing to cook until reduced by half.
    7. 7
      Add in the broth and reduce by half again; whisk in raspberry preserves, season, and remove from heat, but keep warm.
    8. 8
      Meanwhile, in another skillet, prepare the Dijon arugula: Melt butter over medium high heat; add shallot and sweat a minute. Add the broth and reduce by half; whisk in mustard, then add arugula and wilt slightly (it will continue to wilt after being removed from heat). Season with salt and pepper; reserve.
    9. 9
      Place veal in the oven to melt the cheese, about 3 minutes.
    10. 10
      Serve immediately by plating the sauce, top with 3 pieces of veal and place the Dijon arugula alongside.

    Ratings & Reviews:


    Nutritional Facts for Monte Cristo Saltimbocca With Raspberry Sauce and Dijon Arugula

    Serving Size: 1 (942 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1679.9
    Calories from Fat 950
    Total Fat 105.6 g
    Saturated Fat 44.5 g
    Cholesterol 312.7 mg
    Sodium 2358.4 mg
    Total Carbohydrate 94.5 g
    Dietary Fiber 5.9 g
    Sugars 22.3 g
    Protein 80.4 g

    The following items or measurements are not included:

    egg wash


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