VEAL CHOP SALTIMBOCCA

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Veal Chop Saltimbocca image

Categories     Sauce     Side     Low Sodium     Veal

Yield 4 servings

Number Of Ingredients 11

4 boneless veal loin chops, each about 3/4 inch thick
1/2 teaspoon salt, plus more for seasoning meat
1/4 teaspoon freshly ground black pepper, plus more for seasoning meat
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped fresh sage
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 (14.5-ounce) can whole tomatoes,drained and chopped
1/2 cup heavy cream

Steps:

  • Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one sage leaf. Lay a piece of prosciutto on each chop and press to seal.
  • Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon-side up, and cook for 6 minutes. Turn the chops over and cook until the prosciutto starts to caramelize, 2 to 3 minutes. Remove from the skillet and tent with foil to keep warm.
  • Add the white wine to the skillet and deglaze over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half, about 5 minutes. Add the tomatoes, cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until combined and hot. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage. Serve immediately.

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