Veal Saltimbocca

Submitted by NicksMom

"This is the meal my husband always chooses when told I will cook ANYTHING he wants!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 2

ingredients

• 9 ounces veal, scallops (6 pieces)
• 1 teaspoon dried sage, crumbled
• fresh ground pepper
• 6 pieces prosciutto, sliced paper thin
• 6 pieces Fontina cheese, sliced thin
• 1⁄2 cup all-purpose flour
• 3 tablespoons unsalted butter
• 3⁄4 cup dry white wine
• 6 tablespoons unsalted butter, cut into pieces
• salt
• lemon wedge

directions

1. 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.
2. Season veal with sage and pepper.
3. Dredge veal in flour; shake off excess.
4. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
5. 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.
6. Transfer veal to platter; tent with foil to keep warm.
7. Pour off fat from skillet and discard.
8. 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.
9. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
10. Pour sauce over veal.
11. Garnish with lemon wedges and serve.

Reviews

[fred s.]

Loved it, as did my family. Very easy to make. Only change I made was we used provolone cheese because it was what we had in. Delicious, and it is now a regular favorite of ours. Thanks!

 

[Chris Reynolds]

This was OK, but not one of our favorites. Different strokes for different folks, I guess. Thanks for sharing.

 

[patti k.]

We loved this! Easy to do and such great flavors. My guys were very impressed with this - we can see why your husband asks for it when he has the chance! Thanks for sharing.

 

[Thymestudio]

I had this meal in a when we were in town once and I loved it, I knew I would love making your recipe and I did!!! Wonderful for a special occasion. Only thing I did different was I used fresh sage inside of dried. Thank you for posting it!! PAC-FALL07