Buca Di Beppo Veal Saltimbocca Recipes

CLASSIC SALTIMBOCCA

Steps:

• Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
• Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
• Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

VEAL SALTIMBOCCA

Steps:

• 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.
• 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.
• Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
• Transfer veal to platter; tent with foil to keep warm.
• Pour off fat from skillet and discard.
• 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 with salt and pepper.
• Pour sauce over veal.
• Garnish with lemon wedges and serve.

BUCA DI BEPPO CHICKEN SALTIMBOCCA

Steps:

• Lightly salt chicken breasts.
• Sprinkle evenly with chopped sage.
• Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
• Meanwhile, heat olive oil in a saute pan.
• Lightly flour chicken pressed with Prosciutto.
• Place in heated oil, Prosciutto side down.
• Brown one side, turn and brown the other side.
• Drain off excess oil, and deglaze with 4 ounces of white wine.
• Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
• On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

BUCA DI BEPPO(™) VEAL SALTIMBOCCA RECIPE

Steps:

• Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half. Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest. Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.