SALTIMBOCCA ALLA ROMANA
Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth' - so you can be confident that it will taste great and the people you cook it for won't be able to eat it fast enough.
Provided by Anna Jones
Categories Mains Jamie Magazine Beef Italian Quick fixes One-pan recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
- Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
- When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
- Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
- Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.
Nutrition Facts : Calories 370 calories, Fat 20.4 g fat, SaturatedFat 8.5 g saturated fat, Protein 42.3 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SALTIMBOCCA GRUYERE
I am always on the look-out for Lo-Carb recipies. This chicken recipe is elegant, yet surprisingly easy and quick. It is full of flavor with a tasty surprise inside. Dana Carpender's Low-Carb cookbooks are the "bible" of cooking in our house!
Provided by genie533
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick.
- When all breasts are pounded thin, place a layer of prosciutto followed by some shredded cheese over each one, and roll each breast up. Fasten w/ toothpicks.
- Melt the butter w/ the olive oil over medium heat.
- Add the chicken rolls & saute, turning occasionally until golden all over.
- Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes.
- Remove the rolls to a serving plate & cover to keep warm.
- Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.
Nutrition Facts : Calories 495.9, Fat 34.6, SaturatedFat 13.5, Cholesterol 137.8, Sodium 224.6, Carbohydrate 0.9, Sugar 0.4, Protein 38.4
CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
VEAL SALTIMBOCCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
- Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.
CLASSIC SALTIMBOCCA
Categories Quick & Easy Wheat/Gluten-Free Veal Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
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
Make and share this Veal Saltimbocca recipe from Food.com.
Provided by NicksMom
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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.
BROCCOLI GRUYERE
My cousin made this for one of our holiday get togethers and it was a huge hit, now she has to make it every time, lol
Provided by veganmeister
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 375.
- Fill lg saucepan with 1" water and steam broccoli.
- Melt butter and add flour and milk with wisk, simmer til thick.
- remove from heat.
- add 1 cup of the cheese and the salt and pepper.
- toss with the broccoli.
- put in a baking dish.
- sprinkle the remaining cheese on top.
- bake at 375 for 35-40 minutes.
Nutrition Facts : Calories 265.7, Fat 17.1, SaturatedFat 10, Cholesterol 51.1, Sodium 363.2, Carbohydrate 16.1, Fiber 4.1, Sugar 5.8, Protein 14.7
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