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Recipe of the Week: Veal Scaloppini Saltimbocca with Sage and Prosciutto

May 26, 2020
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

If you are getting tired of the same old dinner recipe, why not try a little excitement tonight with this scrumptious recipe. A blend of salty prosciutto, fontina cheese and sage on top of delicate veal scaloppini makes a delicious combination for an easy dinner that will totally satisfy the whole family. The word saltimbocca in Italians means "Jumps in your mouth" because of the great flavor no one can resist. So easy to make you can substitute thin slices of chicken breast or turkey breast instead of the veal and it even works with thin slices of salmon. Serves eight. (Chef's tip: Place scaloppini between two pieces of plastic wrap before pounding them to prevent tearing the meat.)

8 veal scaloppini

2 large eggs

Article Photos

Chef Loretta Paganini

1 tablespoon whole milk

1/2 teaspoon salt, plus more for dredging flour

1/2 teaspoon freshly ground black pepper, plus more for dredging flour

1/2 cup all-purpose flour

1/4 pound thinly sliced prosciutto di Parma

1/4 pound thinly sliced fontina cheese

1 tablespoon fresh sage leaves

1/4 cup extra virgin olive oil

1/2 cup dry white wine

1 cup defatted chicken stock

2 tablespoons unsalted butter

Pound the veal scaloppini with a flat mallet to about 1/4-inch thickness. Whisk the eggs and milk in a large bowl, and season with salt and pepper. Mix flour with salt and pepper in medium bowl. Top each scaloppini with a slice of prosciutto and a slice of fontina cheese, top with a sage leaf. Fold in half. Dip in the egg mixture, and then coat in the flour mixture. Refrigerate until ready to use.

Preheat the oven at 350 degrees. Heat olive oil in heavy large skillet over medium heat. Add half of the prepared scaloppini. Do not overcrowd the pan. Cook for five minutes on in each side or until lightly brown. Place in an oven safe pan. Repeat with the remaining scaloppini. Place the pan in the preheated oven for about 20 minutes or until cooked through while preparing the sauce.

Deglaze the pan with wine and broth; boil liquid until reduced by half, about five minutes. Add butter to skillet; whisk until melted. Season the sauce to taste with salt and pepper. Return scaloppini to skillet and cook for a few minutes to coat with sauce.

Serve scaloppini with mashed potatoes and your favorite vegetables.

 
 

 

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