Veal Saltimbocca Recipe Mario Batali Recipes

VEAL SALTIMBOCCA

Steps:

• Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
• To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.

COOKING THE EPISODE: VEAL SALTIMBOCCA FROM BOBBY AND GIADA IN ITALY

Steps:

• Lightly season veal with salt and pepper to taste. Lay 2 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place a sage leaf on top of the prosciutto and attach them to the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess, and set aside. In a 12-inch skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter, and the remaining meat. Remove and discard the toothpicks. Drain and discard the oil and butter from the skillet; place over high heat. Add the marsala; cook, scraping up browned bits, until reduced by half, 1-2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining tablespoons of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1-2 minutes. Transfer to a platter and serve.

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.

VEAL SALTIMBOCCA

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.

VEAL SALTIMBOCCA

Steps:

• Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil.
• Allow veal to cook on each side for about 35- 40 seconds.
• Taking pan off of flame, pour in white wine and put back on stove.
• Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.
• Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.
• Dredge butter in flour and put in pan.
• Let reduce for another minute or so and take off heat.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

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.