SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
VEAL ROMANO
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick.2. Lightly flour the veal, shaking off the excess, and add to the skillet. Sauté the veal for 2 to 3 minutes on each side, transfer to a platter, and sprinkle with pepper. Continue until all veal is cooked.3. Melt the margarine in the skillet over high heat. Add the wine and scrape the brown bits from the skillet. Reduce heat to medium and add the peppers, olives, and capers, stirring occasionally.4. Continue cooking until heated through. Spoon the sauce over the veal and serve.EXCHANGES1/2 Starch4 Lean MeatNUTRITION FACTSCalories 270 Calories from Fat 106Total Fat 12 grams Saturated Fat 3 gramsCholesterol 117 milligramsSodium 189 milligramsTotal Carbohydrate 5 grams Dietary Fiber 1 gram Sugars 1 gramProtein 33 grams
Nutrition Facts : Nutritional Facts Serves
VEAL SCALOPPINE ROMANA
Veal or chicken sauteed in butter accompanied by fresh green beans, tomates and rosemary. I use chicken for this dish and cut it into bite size pieces. Also, quality vine ripened tomatoes are best or consider using diced canned tomatoes. Hot-house tomatoes tend to taste bitter when cooked. We also use a bit more rosemary and grated, not shaved, parmasan. Serve over penne pasta tossed with a bit of garlic powder, pinch of parmasan cheese and olive oil. (Recipe courtesy of Olive Garden.com)
Provided by Petite Mommy
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
- Heat butter in a sauté pan.
- Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
- Cook 2 minutes, add wine, let reduce 1-2 minutes.
- Transfer to serving plate, top with cheese.
VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR
Steps:
- Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
- Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
- Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.
More about "veal romano recipes"
VEAL SALTIMBOCCA ALLA ROMANA -- A ROMAN CLASSIC - LA …
Web Jun 21, 2014 In a large skillet, heat the olive oil and butter over medium-high heat. Add half the veal cutlets and cook, prosciutto side facing …
From italianbellavita.com
5/5 (1)
From italianbellavita.com
5/5 (1)
- Sprinkle each cutlet with some freshly-cracked pepper; salt is not necessary because of the salt that will come from the prosciutto.
See details
VEAL SALTIMBOCCA ALLA ROMANA - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (4)Total Time 20 minsCategory Meat RecipesPublished Oct 18, 2021
See details
VEAL ROMANA RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web Mar 1, 2017 Dip each veal chop in the egg wash, letting the excess drip off. Dredge …
From cookingchanneltv.com
Servings 4Calories 1137 per serving
From cookingchanneltv.com
Servings 4Calories 1137 per serving
See details
ITALIAN WEDDING SOUP WITH PECORINO ROMANO VEAL MEATBALLS
Web Pre-heat oven to 400°F. In a large bowl, place ground veal, Pecorino Romano cheese, …
From ontariovealappeal.ca
From ontariovealappeal.ca
See details
SALTIMBOCCA ALLA ROMANA RECIPE | JAMIE OLIVER RECIPES
Web Place the veal escalopes on a chopping board, leaving a little space between them. …
From jamieoliver.com
From jamieoliver.com
See details
VEAL ROMANO - MEALSTEPS
Web Melt the margarine in the skillet over high heat. Add the wine and scrape the brown bits …
From mealsteps.com
From mealsteps.com
See details
VEAL ROMANO - RECIPES - COOKS.COM
Web 1. Unpack the veal breast (3 1/2 to 5 ... mix in the Romano cheese. 4. Stuff the pocket ...
From cooks.com
From cooks.com
See details
VEAL ROMANO - COMPLETE RECIPES
Web Sep 26, 2007 Ingredients List 2 tb Olive oil 1 1/2 lb Lean veal cutlets 1/4 c Flour Fresh …
From completerecipes.com
From completerecipes.com
See details
VEAL ROMANO RECIPES | BIGOVEN
Web veal romano recipes; recipes from around the world from real cooks
From bigoven.com
From bigoven.com
See details
VEAL RECIPES
Web Veal Recipes Browse 80+ recipes for veal scaloppine, veal chops, veal marsala, veal …
From allrecipes.com
From allrecipes.com
See details
VEAL ROMANO - BIGOVEN
Web INSTRUCTIONS Heat the oil in a skillet over high heat. Place the cutlets between two …
From bigoven.com
From bigoven.com
See details
VEAL ROMANA | EMERILS.COM
Web Recipe Veal Romana Yield: 4 servings Ingredients 4 veal rib chops, bone-in, 10 to 12 …
From emerils.com
From emerils.com
See details
VEAL RECIPES: LEARN HOW TO COOK THE BEST VEAL YOU'VE …
Web Ricardo presents in this section Varity of veal recipes. From scallops to medallions, …
From ricardocuisine.com
From ricardocuisine.com
See details
VEAL CUTLETS WITH HOMEMADE TOMATO SAUCE - ONTARIO VEAL APPEAL
Web 1/4 cup (60 mL) grated Parmesan or Romano cheese; 1 tsp (5 mL) dried oregano; 1 lb …
From ontariovealappeal.ca
From ontariovealappeal.ca
See details
VEAL WITH SAGE AND PROSCIUTTO (SALTIMBOCCA ALLA ROMANA)
Web Dredge in flour. Heat 3 tablespoons (45 ml) butter and olive oil in a pan on medium-high …
From gustotv.com
From gustotv.com
See details
VEAL SALTIMBOCCA (ROMAN SAUTéED VEAL CUTLETS WITH PROSCIUTTO …
Web May 17, 2023 Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and …
From seriouseats.com
From seriouseats.com
See details
SALTIMBOCCA ALLA ROMANA RECIPE - AN ITALIAN IN MY KITCHEN
Web Jan 28, 2020 Saltimbocca alla Romana is a delicious Italian Veal Recipe. Slices of …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
See details
CLASSIC ROME VEAL (VITELLO ROMA ANTICA) | CANADIAN GOODNESS
Web Preparation. Dredge veal scaloppini with flour seasoned with salt and pepper. In skillet, …
From dairyfarmersofcanada.ca
From dairyfarmersofcanada.ca
See details
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