VEAL SALTIMBOCCA RECIPE RECIPES

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SALTIMBOCCA ALLA ROMANA RECIPE | TYLER FLORENCE | FOOD …



Saltimbocca Alla Romana Recipe | Tyler Florence | Food … image

Provided by Tyler Florence

Categories     main-dish

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

  • Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
  • Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
  • Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

SALTIMBOCCA ALLA ROMANA RECIPE | TYLER FLORENCE | FOOD …
Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
From foodnetwork.com
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10 BEST ITALIAN VEAL CUTLETS RECIPES | YUMMLY
Jan 16, 2022 · The Hirshon Italian Veal Saltimbocca, Continental-Style The Food Dictator fresh thyme, val, fresh parsley, veal cutlets, veal demi glace and 8 more Veal Piccata Recipe Girl
From yummly.com
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VEAL PICCATA RECIPE | LEITE'S CULINARIA
Mar 21, 2021 · This veal piccata recipe is full of flavor and is a perfect dish to impress family or company and was delicious. I made the full recipe, and 2 pieces veal per person worked out great. The instructions on pounding the veal …
From leitesculinaria.com
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HOW TO MAKE CHICKEN CUTLETS FROM CHICKEN BREASTS | ALLRECIP…
Feb 10, 2021 · This recipe for Simple Chicken Parmesan is a good example of how to use chicken cutlets in recipes. Traditionally made with veal, Sandy's Chicken Saltimbocca uses chicken …
From allrecipes.com
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VEAL PICCATA RECIPE | LEITE'S CULINARIA
Mar 21, 2021 · This veal piccata recipe is full of flavor and is a perfect dish to impress family or company and was delicious. I made the full recipe, and 2 pieces veal per person worked out great. The instructions on pounding the veal …
From leitesculinaria.com
See details


SALTIMBOCCA ALLA ROMANA RECIPE | TYLER FLORENCE | FOOD NETWORK
Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
From foodnetwork.com
See details


VEAL PICCATA RECIPE | LEITE'S CULINARIA
Mar 21, 2021 · This veal piccata recipe is full of flavor and is a perfect dish to impress family or company and was delicious. I made the full recipe, and 2 pieces veal per person worked out great. The instructions on pounding the veal cutlets were easy enough to follow.
From leitesculinaria.com
See details