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Veal Saltimbocca

Source of Recipe


From "Gourmet Meals in Minutes"






List of Ingredients



• 2 lbs. fettuccine noodles
  
• 2 Tbsp olive oil
  
• 3 lbs. boneless veal cutlets
  
• 4 tsp sage, finely chopped
  
• 1 tsp salt, or to taste
  
• 1 tsp freshly ground black pepper, or to taste
  
• 16 prosciutto slices (paper-thin)
  
• 2 cups all-purpose flour
  
• 1/2 cup olive oil
  
• 1 cup dry white wine
  
• 1-1/2 cups butter, chilled and cubed
  
• 1/2 tsp salt, or to taste
  
• 1/4 cup parsley, coarsely chopped
  
• 1 lemon, cut into eighths
  






Instructions



1. 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 2 tablespoons olive oil, and keep warm.
   
   
2. Pound cutlets to an even thickness of about 1/4-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.
   
   
3. Heat 2 tablespoons olive oil in heavy, large skillet over medium-high heat.
   
   
4. Add 4 pieces of veal, and cook until golden, about 3 to 4 minutes per side. Add fresh oil as needed until all the veal is cooked. Transfer veal to a platter and keep warm.
   
   
5. Pour off fat from skillet and discard; 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 1/4 cup, about 3 to 4 minutes. Reduce heat to low. Whisk in the chilled butter, 2 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.
   
   Makes 8 servings.