Best Veal Escalopes Wrapped With Prosciutto Sage Lemon Saltimbocca Recipes

Veal and Lemon Saltimbocca image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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 1 leaf of sage. Lay a large 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 down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

Veal Saltimbocca image

Provided by Tony Mantuano

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 thin veal cutlets (scaloppine), 5 oz each
12 sage leaves
4 ounces prosciutto, very thinly sliced
2 tablespoons all-purpose flour
Freshly ground black pepper
1/2 cup olive oil, divided
2 cups arugula
1/4 lemon
1 cup dry white wine, divided
2 tablespoons unsalted butter, divided

Steps:

Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.