Monday, January 3, 2011

Veal Saltimbocca Recipe





Well this my version...as you all know there is no really right or wrong way to cook, my preference is always with mushrooms, not the normal for this recipe so you can omit them of course...I just love the mushrooms with this dish.. I also love making a homemade noodle recipe to serve along side of this dish, just add butter on the noodles a little grating cheese, black pepper and some crushed garlic..you can adapt this any way you like mix in a little of the sauce. It's delicious!
1/2 cup flour
1/4 teas salt and finely ground black pepper
1/4 teas cayenne pepper and garlic powder

8 thin pieces of veal cutlets scaloppine
8 paper-thin slices of prosciutto chopped
6 fresh sage leaves optional
4 tablespoons butter
1/3 cup Chablis
1lb sliced mushrooms (optional) washed sprinkled with salt and pepper

1 package fresh spinach saute' with 2 cloves of garlic, 4 tablespoons olive oil and a pinch of cayenne pepper set aside

1/4 cup chicken broth
1/4 c. grated Swiss cheese
lemon wedges optional


Place flour in a shallow plate or bowl. Add seasonings and stir with a fork. Place veal pieces in seasonings and flour mixture and coat both sides. Place a chopped prosciutto and a fresh sage leaf on each scaloppine on top.
Melt butter over medium heat in a large skillet or frying pan. Sauté scaloppine for 2 minutes on the veal side and 1 minute on the prosciutto and sage side. Be sure scaloppine is cooked through. Place in baking dish and keep in warm oven with prociutto and sage mixed in. Add mushrooms to the pan and saute them till coated with flavors from the butter, around  6 to 8 minutes. Remove from pan.
Add , cheese, wine, broth and sage to skillet for 2 to 3 minutes until flavors are blended. Plate the spinach in first, top with veal. Salt and pepper to taste. Add mushrooms to warm up to sauce, spoon sauce on top of veal and spinach. Suggestions for side dishes would be Italian risotto, egg noodles, or pasta al dente.

17 comments:

boulderlocavore said...

This sounds delicious! I have not ever tried to make this worried it would be difficult. You really make it sound approachable and of course flavorful as all your recipes are! Will definitely try it now! Thanks!

whozyerdanny said...

Fantastic! and the homemade noddles....nice touch.

Pam said...

Claudia, it looks incredibly delicious! I love veal but it is seldom in the stores here. Now I really have to find some. Thanks for the great recipe!

Swathi said...

Claudia,

creamy and delicious awesome homemade goodness.

Claudia said...

I love this dish! The mushrooms are most welcome - I love adding vegetables whenever I can and it makes the dish even more earthier. Happiness is a homemade noodle!

5 Star Foodie said...

Sounds so delicious! Wonderful with mushrooms for sure!

bella (roz) said...

Claudia, this is by far one of my top 5 Italian dishes . . . thank you so much for sharing your recipe! It is a must-make for me! Buon Nuova Anno, amica!

Melynda said...

YUM, this looks so good.

Drick said...

I think the mushrooms would add so much depth to this wonderful dish, great idea

Victoria said...

I've made chicken saltimbocca, but not veal. Love the addition of mushrooms :) It's almost like saltimbocca meets marsala! Very nice!

redkathy said...

Oh my gosh Claudia wish I could buy veal! This looks absolutely fabulous and I haven't had veal in too many years now. I too like the mushrooms with this... you know what they say about great minds :)

marla {Family Fresh Cooking} said...

This Saltimbocca recipe looks great & I too would go with lots of mushrooms!

PALATABLE said...

Looks great and love the addition of veggies definitely worth to try...

http://treatntrick.blogspot.com

FOODESSA said...

I agree...it's gotta have lots of mushrooms ;o)
Strangely enough, the one time I made veal...I messed it up big time...and never went back to making it again. I think I should give it another try...it looks so good.

Ciao for now,
Claudia

alison said...

fabulous recipe,thanks for sharing!

Magic of Spice said...

Love that you added mushrooms here, really brings it up a bit :)

Candace said...

Yum!!