Veal Saltimbocca
What a ridiculously impressive meal!
Recipe Summary Veal Saltimbocca
This dish is amazingly simple and elegant. Inspired by Just Sonny's Restaurant in Jersey City, New Jersey.Ingredients | Veal Chop Saltimbocca Milanese Style2 tablespoons olive oil, or as needed4 cloves garlic, slivered1 (10 ounce) package baby spinach leaves1 cup all-purpose flour, or as neededsalt and ground black pepper to taste12 (4 ounce) thinly-sliced veal cutlets24 sage leaves12 slices prosciutto¾ cup Marsala wine1 tablespoon butter, or to taste2 hard-boiled eggs, slicedDirectionsPreheat oven to 250 degrees F (120 degrees C).Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook until sizzling, about 30 seconds. Stir in spinach leaves; cover skillet. Reduce heat to low and cook until spinach is just wilted, stirring occasionally, 4 to 5 minutes.Mix flour, salt, and pepper together in a shallow bowl. Press each cutlet into flour mixture to coat; shake off excess flour. Place the floured cutlets onto a plate while flouring the rest; do not stack. Place 2 sage leaves and 1 prosciutto slice on each floured cutlet, roll cutlets, and secure with toothpicks at each end. Refrigerate cutlet rolls for 30 minutes.Heat remaining olive oil in a skillet over medium heat. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place cooked cutlets in a baking dish and place in preheated oven to keep warm.Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon. Stir in butter until smooth, 1 to 2 minutes.Place spinach on a large serving platter. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve.Spinach should be cooked just until wilted, not overcooked. Garlic spinach mixture can be made ahead of time, if desired.Use up to 3 sage leaves per cutlet, if desired. You can substitute dried ground sage if fresh sage is unavailable; just sprinkle each cutlet generously.Cooking time for the cutlet rolls will vary depending on thickness. Do not overcook.Info | Veal Chop Saltimbocca Milanese Styleprep: 15 mins cook: 8 mins additional: 30 mins total: 53 mins Servings: 12 Yield: 12 cutlets
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