Saltimbocca Veal Cutlet Sandwich Recipes

VEAL SALTIMBOCCA

Steps:

• Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

VEAL SALTIMBOCCA

Steps:

• Prep the veal: Stretch a sheet of plastic wrap on a work surface. Place a few drops of water on the plastic (to keep the meat from sticking), then put down a veal cutlet. Arrange 3 sage leaves on the veal; then place a layer of prosciutto over the sage leaves. Add a few more drops of water, then place another piece of plastic wrap on top. Using a rolling pin, pound the veal so the prosciutto adheres to the veal. Repeat with remaining veal, sage, and prosciutto. Chill cutlets in the refrigerator, 15 minutes.
• Cook the veal: Heat 2 tablespoons olive oil in a skillet over medium heat. Peel the plastic from the veal and dust with flour on both sides, shaking off excess. Season with black pepper. Working in batches, place 2 pieces of veal into the skillet, prosciutto side down. Cook until the edges start to brown, 2 minutes. Meanwhile, in a bowl, toss arugula with ¼ cup olive oil and a generous squeeze of lemon juice; set aside.
• After the cutlets have begun to brown on the edges, flip them over. Add ½ cup wine to deglaze the pan, then continue cooking to reduce the wine by half, shaking the pan over the heat, 30-60 seconds. Add 1 tablespoon butter and turn off the heat; swirl the pan around to melt the butter and bring the sauce together. Repeat with remaining veal, wine, and butter. Assembly: Place veal on a plate and spoon sauce on top; garnish with a generous helping of arugula before serving.

SALTIMBOCCA VEAL CUTLET SANDWICH

Steps:

• For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.
• For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
• Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.

VEAL SALTIMBOCCA

Steps:

• Steam the spinach, then set aside to drain well and cool.
• Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half.
• Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further.
• To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste.
• Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment.

SALTIMBOCCA

Steps:

• Pat veal cutlets dry. With a knife mince and mash garlic to a paste with salt. Spread about 1/2 teaspoon garlic paste on one side of 1 veal cutlet and arrange 3 sage leaves in one layer over paste. Cover veal cutlet with 2 slices prosciutto and secure prosciutto and sage with 3 wooden picks. Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.
• In a 12-inch heavy skillet heat oil over high heat until it just begins to smoke and sauté 2 veal cutlets, prosciutto sides down, 30 seconds. Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through. Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.
• Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
• Discard wooden picks and serve saltimbocca drizzled with reduction sauce.