VEAL SALTIMBOCCA WITH SPINACH & FONTINA CHEESE
This is a version of Veal Saltimbocca that I came up many years later after first having it at La Gardenia Restaurant in Wayne, NJ. You CAN make this at home. Some recipes call for sage but I prefer spinach in this dish.
Provided by Carrie G
Categories Meat
Time 30m
Yield 8 cutlets, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
- In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
- Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
- Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
- Pour mushrooms and sauce over veal.
- Garnish with parsley and serve.
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