Saltimbocca #2
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 2 lb Veal cutlets, very thinly
- 1/4 c Hot water
- Cut
- 2 ts Bon Appetit
- 1/2 ts Beef flavor base
- 1/2 lb Prosciutto, sliced thin
- 1/2 ts Rubbed sage
- 1/8 ts MSG
- 1/4 ts Black pepper
- 6 tb Sweet butter
- Sliced
- 2 tb Dry white wine
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut veal into serving-size pieces. Sprinkle with mixture of Bon Appetit, pepper, sage and MSG. Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer. Melt 4 tablespoons of the butter in large skillet. Saute meat 2 to 3 minutes on each side, ending with the prosciutto side up. remove to hot platter. To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well. Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over meat. Serve immediately with sauteed mushrooms and zucchini. You will find this recipe good for the chafing dish.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board
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Wooden spoon