First off, the veal cooks through very quickly. Repeat this process with more oil, butter, and the remaining meat. Buon Nuova Anno, amica! I added the rest of the spinach as well as minced garlic to the pan drippings and served this on the side. Mix flour, salt, and pepper together in a shallow bowl. check out http://feastonthecheap.wordpress.com. Veal scaloppini is traditionally used in this recipe, but chicken breast or pork work just as well. Place 1 slice of prosciutto atop each veal scallop. Heat remaining olive oil in a skillet over medium heat. You have successfully joined our subscriber list. Preheat oven to 250 degrees F (120 degrees C). I ended up putting in a bit of brown sugar and just a slight bit of rosemary and thought it worked well.

Cook cutlet rolls until veal is browned but still … Add the remaining butter and cook until the wine is reduced by about half. Claudia, this is by far one of my top 5 Italian dishes .

Remove all the scaloppini from the skillet and pour off the oil. Cook until the spinach begins to release its liquid. Subscribe to our newsletter to get the latest recipes and tips! If you've ever eaten cooked prosciutto, you'll know that it can sometimes lose its appeal. Secure open ends with toothpick. Season veal with sage and pepper.

https://mamalovesrome.com/roman-style-veal-saltimbocca-recipe Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. Fold each veal scallop in half crosswise. Translated from the Italian, it means "jumps in the mouth." A staple at an old Itaklian resteraunt in San Antonio - they always serve it over fresh cooked spinach - wonderful mix of flavors - definately special enough for company! When prepared well, though, it can reach heights deserving of its moniker. Most recipes have you dredge the cutlets lightly in flour, which helps enhance browning and also acts as a subtle thickener and emulsifier in the pan sauce you'll make after cooking the cutlets. Center a sage leaf over the prosciutto and fasten it in place with a tooth pick, weaving the toothpick in and out as if you were taking a stitch. The direct heat of sautéing can cause it to firm up and dry out, which risks making the prosciutto tough and unpleasantly salty as its flavor concentrates with the loss of moisture.

will definately make again. I used snipped fresh sage rather than dried and also added some thawed frozen spinach and mozzarella cheese to the veal before I folded it over. I also use chicken instead of veal. Sophie Template designed by Georgia Lou Studios, © 2017 WHAT'S COOKIN' ITALIAN STYLE CUISINE. Thanks for the great recipe! I like using the prosciutto as the top layer since it helps hold the sage leaves in place, though you could flip it and put the sage on the outside. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. As a consequence, some saltimbocca recipes have you sear the flat veal cutlets on the bottom side only, allowing the heat to drift up from below until the last traces of pink on top are gone, while leaving the prosciutto untouched. WAY too much butter though. As a final (optional) step, I whisk in a splash of soy sauce, which gives the sauce an extra dimension of depth and complexity. Wash the spinach but don’t dry them completely. (Alternatively, drizzle the pan sauce over the meat and serve. But, please, remember to remove those toothpicks first. . This was nothing short of amazing. Press each cutlet into flour mixture to coat; shake off excess flour. Turn and cook until the second side is browned, about 2 minutes. Heat remaining olive oil in a skillet over medium heat.

The proscuitto was really salty and so was the sauce. All products linked here have been independently selected by our editors. But made poorly, as it sometimes is, the veal is tough, the prosciutto is too salty and crisp, and the sauce is greasy (or, even worse, watery). I'm a bit against eating veal but since I couldn't find a recipe for chicken saltimbocca, I had no other choice. Place cooked cutlets in a baking dish and place in preheated oven to keep warm. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. . And don’t forget to follow us on Instagram at @SaveurMag. That way it will truly be delicious ! Don't panic if this happens; simply whisk in a tablespoon or two of water and the sauce should come back together. Will definitely try it now! The primary decision with saltimbocca is how to assemble it. thank you so much for sharing your recipe! Saveur may receive financial compensation for products purchased through this site. I made the rolls about bit-size, made them ahead, and placed them in a baking dish topped with the sauce. When I arrange saltimbocca in flat layers, I only dredge the underside of the veal and not the prosciutto, since the prosciutto spends very little time pan-side down (I'll explain that below). Claudia,creamy and delicious awesome homemade goodness. Veal Saltimbocca Over Spinach Veal Saltimbocca is a specialty in Rome and is a simple dish of veal scallopini, wrapped in Prosciutto and fresh sage, sautéed then served in a buttery pan sauce. Blue Apron Vet Matt Wadiak Is Raising A Better Bird. We reserve the right to delete off-topic or inflammatory comments. I placed the procuitto on top and secured it with toothpicks. "Salt"imbocca is right! Dredge veal in flour; shake off excess. I don't mean to disparage saltimbocca. Repeat with the remaining scaloppini, adding more oil if necessary. Highly recommended for company as you can do most of the prep work ahead of time. Wonderful with mushrooms for sure! The beauty of this dish is that it is easy, flavorful and is a complete dish, vegetables and proteins. Thanks! Refrigerate cutlet rolls for 30 minutes. This was absolutely wonderful - my husband ate the leftovers two days in a row after the night I made it. Very nice! Pour sauce over. Return the pan to the heat and pour in the wine. If you prefer you can substitute white wine with Marsala wine or Brandy and veal meat with pork or turkey: everyone has his […]

So if we don't want to frizzle the prosciutto to the point of it being overly dehydrated and salty, but we also don't want to leave it in its raw cured state, what's the solution? The Most Interesting Woman in the Restaurant Business... Upgrade Your Lunchtime Salad With Finely Crafted Products From Northern Italy, These Italian Comfort Foods Are Easy and Satisfying Weeknight Dinners, 8 (2-oz.) I prefer the flavor of these rolls to ones where the prosciutto and sage are wound up with the veal jelly-roll style—all that prosciutto and sage inside the roll ends up steamy and damp... no thanks. So simple, but so delicious!

Easy and delicious! You really make it sound approachable and of course flavorful as all your recipes are! This was fast easy and a big and tasty hit - I wuill make this again for sure. An easy, delicious dish - my husbands wants to know when I'll make it again! The only thing we added was steamed spinach. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.

Why bother at all? Sauté scaloppine for 2 minutes on the veal side and 1 minute on the prosciutto and sage side. At its heart, it's relatively quick and easy to prepare. Arrange 2 pieces of the saltimbocca over the spinach. Getting a few key details right will definitely make it a dish you'll want to launch into your mouth. Fantastic recipe... so easy and delicious beyond your wildest imagination! Nutrient information is not available for all ingredients. Repeat with remaining veal. I love veal but it is seldom in the stores here. Happiness is a homemade noodle! I also added the mozzerella cheese and used snipped fresh sage. Place veal pieces in seasonings and flour mixture and coat both sides. Boil until liquid is reduced to 1/4 cup, about 8 minutes. I didn't fold the veal.

He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Place a chopped prosciutto and a fresh sage leaf on each scaloppine on top. Always use Fresh Sage leaves and to balance the sauce add 1/2 cup heavy cream and simmer 'til it thickens. I used Herbs de Provence instead of sage, and added Fontina cheese with the prosciutto. Unbelievably delicious. A bowl of spaghetti ai ricci di mare, for instance, the noodles coated in a silky sea urchin sauce.

For the sage, try to choose the largest leaves you can from your bunch. Will definitely make again for a special occasion because of the WOW factor! Uncover the pan and cook, stirring, until the spinach is wilted and its water has evaporated, 1 to 3 minutes. Here are mine: substituted turkey breast cutlets for the veal - just as tasty, and 1/3 the price; took the advice of the poster who used chopped fresh sage and garlic, and added Provolone cheese to the rolls. Or a ball of burrata, freshly made and just sliced, its creamy center oozing out. For me, it's simply a matter of giving the prosciutto a quick kiss of heat and absolutely nothing more, which I do by rapidly flipping each of the cutlets prosciutto-side down and then immediately flipping them back. Learn more in the Comment Policy section of our Terms of Use page. REALLY good, with a few changes. I did do a little improvising, however. Saltimbocca alla Romana, con Spinaci Saltati. Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. This was really good. Otherwise followed exactly. Stir in butter until smooth, 1 to 2 minutes. You can also make with chicken instead of veal. Now I'll have to think of more special occasions on which to make it........like it's Monday (Tuesday, Wednesday, Thursday, etc.)! I have not ever tried to make this worried it would be difficult.

Drain and discard the oil and butter from the skillet; place over high heat. Season veal scallops with salt and pepper. Saltimbocca. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve. Serve with a fresh plain salad or mashed potadoes. I don't know how to fix that - any ideas? A Bonnier Corporation Company. and the homemade noddles....nice touch. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Instead of unifying the three components into something new, you instead end up with a cooked veal cutlet topped with some tepid sage and prosciutto. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Dredge the scaloppini in the flour to lightly coat both sides, then shake off excess flour.