SALTIMBOCA RECIPE RECIPES

Steps:

• Soak the porcini mushrooms in boiling water for 20 minutes, then drain and ensuring you keep the mushroom liquid, roughly chop the mushrooms.Heat a pan on medium head and add the smoked bacon lardons cook until golden and then put to one side.
• Toss the diced venison in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour. Using the same pan as you used to cook the lardons, heat a big splosh of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take 3 or 4 batches).
• Add the onions and garlic to the pan (adding more oil if necessary), and cook for 2 minutes until softening, then add the carrots and parsnips, turning then in to the onion and garlic covering them with all the oil and juices from the pan.
• Turn up the heat of the pan and add the tomato puree and the red wine and gently stir the vegetables. Now add the venison, smoked lardons, the liquid from the porcini mushrooms, the beef stock, and juice of the orange
• Bring everything to the boil and then turn down to simmer on a low heat, cover the pan and cook for an hour. Now add the sliced mushrooms, cover the pan and continue to cook for another 30-40 minutes.

Steps:

• Preheat oven to 450°F. Spray a large non-stick baking sheet with cooking spray.
• Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
• Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
• In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
• In another medium bowl, combine breadcrumbs and parmesan cheese.
• Dip the chicken into the egg wash, then into the breadcrumbs.
• Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
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