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Bon Appétit

Veal Saltimbocca

By Shelly Berger

4.5

(25)

Recipe information

  • Yield

    Serves 2

Ingredients

6 veal scallops (about 9 ounces total)
1 teaspoon dried sage, crumbled
Freshly ground pepper
6 paper-thin prosciutto slices
1/2 cup all purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
Salt
Lemon wedges

Preparation

  1. Step 1

    Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal. Season veal with sage and pepper. Place 1 slice of prosciutto atop each veal scallop. Fold each veal scallop in half crosswise. Secure open ends with toothpick.

    Step 2

    Dredge veal in flour; shake off excess. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden, 2 to 3 minutes per side. Transfer veal to platter; tent with foil to keep warm. Pour off fat from skillet and discard.

    Step 3

    Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and serve.

TagsWhite WineWineAlcoholBeveragesVealBeefMeatSageHerbs & SpicesProsciuttoHamLemonCitrusFruitMainDinnerNut FreeSauteBon Appétit
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