RECIPES
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Veal Saltimbocca Thin cutlets of tender veal make this Roman classic an elegant, yet simple meal that can be prepared in minutes. Literally translated as “jumps in the mouth,” saltimbocca bursts with the flavor of veal, sage, prosciutto, white wine and butter. Selecting an accompaniment for this versatile dish is just as easy as its preparation. From pasta and polenta to potatoes, veal saltimbocca pairs well with a variety of side dishes. Directions Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 8 to 10 minutes, or until tender to the bite. Toss with two tablespoons olive oil and keep warm. Pound cutlets to an even thickness of about ¼-inch between two pieces of plastic wrap. Season the veal with sage, salt and pepper. Place one slice of prosciutto atop each cutlet. Lightly coat veal in flour; shake off excess. Heat two tablespoons olive oil in heavy, large skillet over medium-high heat. Add four pieces of veal and cook until golden, about 3 to 4 minutes per side. Add fresh oil as needed until all of the veal is cooked Transfer veal to a platter and keep warm. Pour off excess fat, add the wine to the skillet, and bring to a boil, scraping up any browned bits on the bottom of the skillet. Boil until liquid is reduced to ¼ cup, about 3 to 4 minutes. Reduce heat to low. Whisk in the chilled butter, two tablespoons at a time. Season sauce with salt, pepper and chopped parsley. Serve the veal immediately accompanied by the fettuccine. Pour 1/4 cup sauce over the top of each portion and garnish with a lemon wedge. Nutrition information per serving without pasta: This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes cookbook, which is available for purchase at bookstores nationwide. |
Ingredients Makes 8 servings |
