Veal saltimbocca
Ingredients
- 6 veal chops, pounded to about 1cm thickness
- 12 sage leaves
- 6 very thin slices of lemon
- 6 slices prosciutto
- 1 ½ cups white wine
- 50g butter
- Flour for coating
- Chopped parsley, to serve
Method
Step 1
Place 1 slice of lemon and 2 sage leaves on each veal chop and place the prosciutto on top.
Press to seal in place or secure with a toothpick. Dust the chops in seasoned flour and set aside.
Step 2
Heat some olive oil in a pan until smoking hot and sear the chops on the prosciutto side until lightly browned.
Do this very quickly as they should still be raw inside at this point.
Step 3
Do the chops in batches if necessary, and set aside.
Deglaze the pan with the white wine and add the butter, scraping the bottom of the pan to release the cooked-on flour and thicken the sauce.
Step 4
Season the sauce and simmer until the alcohol has evaporated, adding the juice of 1 lemon to the sauce.
Turn off the heat and return the veal to the hot pan-juices, turning to coat.
Step 5
Place a lid on the pan and let stand for 5 minutes until the chops are just cooked through.
Overcooking results in tough chops.
Transfer to serving plate and garnish with fresh chopped parsley.
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