VEAL SALTIMBOCCA RECIPE

Veal Saltimbocca Recipe image

Provided by á-174942

Number Of Ingredients 10

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2 pounds veal scallops pounded or sliced
into 16 very thin pieces
8 fresh sage leaves (or 1 tspn dried sage)
4 ounces fontina cheese thinly sliced
8 slices proscuitto - (thin slices)
5 tablespoons unsalted butter divided
1 tablespoon olive oil
3/4 cup dry white wine
2 tablespoons chopped Italian (flat leaf) parsley
Lemon wedges for garnish

Steps:

Heat oven to warm setting. Lay 8 slices of veal on work surface; layer with sage, fontina cheese and proscuitto. Top with remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper. Heat 1 tablespoon butter and half the olive oil in a large skillet over medium-high heat. Brown half the veal sandwiches 3 to 4 minutes per side. Transfer to a platter and place in oven. Repeat with remaining veal. Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of pan with a wooden spoon. Cut remaining 3 tablespoons butter into small pieces. Reduce heat to low; gradually add butter to wine, whisking constantly. Pour sauce over veal. Garnish with chopped parsley and lemon wedges. This recipe yields 4 servings. Carbohydrates: 1 gram Net Carbs: 1 gram Protein: 65.5 grams Fat: 42.5 grams Calories: 687