Saltimbocca Al Parmigiano-reggiano (veal With
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1/3 c Butter; room temp
- Freshly ground black pepper
- 8 Iceberg lettuce leaves; parboiled
- 3 1/2 oz Prosciutto; thinly sliced
- 1/2 c Dry white wine
- Extra virgin olive oil
- Parmigiano-Reggiano; flaked
- 3 tb Beef broth
- Fresh sage leaves
- Salt
- 4 Veal slices (2oz ea)
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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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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- Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Saute the veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board