VEAL CUTLETS WITH PROSCIUTTO AND SAGE (SALTIMBOCCA ALLA ROMANA)
The Veal Cutlets with Prosciutto and Sage (Saltimbocca Alla Romana) recipe out of our category Veal! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse and halve the zucchini. Thinly slice lengthwise. Rinse and dry the sage, then remove the leaves. Rinse and dry the meat, pound flat, and cut in half.
- Top each half of meat with a slice of zucchini and prosciutto. Cover with 2 sage leaves, and secure everything with a wooen skewer. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the pan, and keep warm.
- Deglaze the pan with wine. Bring to a boil and reduce. Mix the flour with the butter (in a 1:1 ratio) and add to the pan. Cook until the sauce has thickened. Season to taste with salt and pepper. Arrange the skewers on plates, serve with the sauce, and garnish with lemon wedges.
Nutrition Facts : Calories 678 kcal, Fat 27 g, SaturatedFat 8.7 g, Protein 97 g, Carbohydrate 5 g, Sugar 0 g, Cholesterol 275 mg
SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.
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.
SALTIMBOCCA
Categories Garlic Herb Sauté Quick & Easy Veal White Wine Prosciutto Sage Gourmet
Yield Serves 4
Number Of Ingredients 8
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.
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
More about "saltimbocca veal cutlets with prosciutto and sage recipes"
VEAL SALTIMBOCCA (ROMAN SAUTéED VEAL CUTLETS WITH …
From seriouseats.com
5/5 (2)Total Time 35 minsCategory Entree, Mains, Quick DinnersCalories 502 per serving
TRADITIONAL VEAL SALTIMBOCCA RECIPE WITH PROSCIUTTO AND …
From nonnabox.com
VEAL SALTIMBOCCA WITH PROSCIUTTO AND SAGE - INSIDE THE …
From insidetherustickitchen.com
Ratings 5Calories 491 per servingCategory Main Course
- Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until 1/4 of an inch thin.
- Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
- Dip the cutlets in flour on each side and shake gently to get rid of any excess flour. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
- Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
CHICKEN SALTIMBOCCA - PROSCIUTTO AND SAGE - SIP AND FEAST
From sipandfeast.com
VEAL SALTIMBOCCA (ROMAN SAUTéED VEAL CUTLETS WITH PROSCIUTTO …
From pinterest.com
VEAL SALTIMBOCCA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY VEAL SALTIMBOCCA | KETO-FRIENDLY RECIPE - GIRL CARNIVORE
From girlcarnivore.com
HOW TO MAKE SALTIMBOCCA ALLA ROMANA | RECIPE | SALTIMBOCCA …
From pinterest.com
SALTIMBOCCA CUTLETS WITH GRUYèRE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
SALTIMBOCCA (VEAL CUTLETS WITH PROSCIUTTO AND SAGE)
From winkybabe.com
SALTIMBOCCA VEAL CUTLETS WITH PROSCIUTTO AND SAGE FOOD
From homeandrecipe.com
SALTIMBOCCA MILANESE WITH WHITE WINE SAGE SAUCE - VEAL
From veal.org
VEAL SALTIMBOCCA RECIPE - PASTA.COM
From pasta.com
SALTIMBOCCA | RECIPETIN EATS
From recipetineats.com
VEAL SALTIMBOCCA WITH PROSCIUTTO AND SAGE | RECIPE IN 2022 | VEAL ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love