Best Veal Saltimbocca Saltimbocca Alla Romana Recipes

Veal Saltimbocca (Saltimbocca alla Romana) image

Provided by Gianni Scappin

Yield Makes 4 servings

Number Of Ingredients 7

1 pound veal loin, cut into 8 (2-ounce) pieces
16 fresh sage leaves
16 slices prosciutto
All-purpose flour, as needed
1/2 cup olive oil
1 cup chicken stock or low-sodium broth
4 tablespoons (1/2 stick) unsalted butter

Steps:

1. Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness. Repeat with the remaining veal. Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere. Lightly dust the prosciutto side of each piece of veal with a small amount of flour.
2. In a large sauté pan over moderately high heat, warm the olive oil. Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side. Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm.
3. Remove any excess oil from the pan and deglaze the pan with the stock or broth. Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes. Return the meat to the pan and continue cooking to heat through as needed, about 1 minute. Serve the meat with the sauce spooned over top.

VEAL SCALLOPS WITH PROSCIUTTO AND SAGE (SALTIMBOCCA ALLA ROMANA) image

Categories Pasta

Number Of Ingredients 7

12 veal scallops, about 1 lb. total, each about 1/4 inch thick
12 very thin prosciutto slices, about 1/4 lb. total
12 fresh sage leaves
All-purpose flour for dusting
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste
1/2 cup dry white wine

Steps:

Using a meat pounder, pound the veal slices to flatten them somewhat; they do not need to be paper-thin. Trim the prosciutto slices so they are slightly shorter than the veal slices. Lay a slice of prosciutto on top of each slice of veal and then top with a sage leaf. Secure the layers together with a toothpick. Spread the flour in a shallow dish. In a large fry pan over medium heat, melt the butter. Dust the veal bundles very lightly and evenly with the flour, shaking off the excess. Working in batches, place the veal, prosciutto side down, in the melted butter and brown gently, about 1 minute. Turn the veal over and brown the other side, about 1 minute. Season with pepper and, if the prosciutto is not very salty, season with salt as well. Reduce the heat to medium-low and cook until the veal is cooked through and is a light golden brown, 4 to 5 minutes more. Transfer the veal to a warmed platter and cover loosely with aluminum foil. When all the veal bundles have been cooked and removed from the pan, increase the heat to medium-high, add the wine and bring to a boil. Deglaze the pan, allowing most of the liquid to evaporate and scraping up any browned bits from the pan bottom. Pour the hot pan sauce over the veal and serve immediately.