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Veal - Veal Saltimbocca #18




Source of Recipe


link


Recipe Link: http://www.krnv.com/global/story.asp?s=1098018&ClientType=Printable

List of Ingredients




Veal Saltimbocca #18

12 small veal scaloppini
Salt
Freshly ground black pepper
12 slices of prosciutto
12 leaves of fresh sage
6 toothpicks cut in half
flour for dredging
2 tablespoons of butter
4 tablespoons of olive oil
1 cup Marsala wine
2 cloves of garlic chopped fine
1 oz of brandy
Season the veal with salt and pepper. Place a sage leaf on top of the veal. wrap the veal and sage in a slice of prosciutto and secure with a toothpick. Dredge the veal with seasoned flour and shake off excess flour. In a large saute pan , over medium heat, melt 2 tbs of the butter , and 2 tbs of olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside.Cook the remaining veal in batches using more oil when necessary. Deglaze the pan with the wine to make a sauce. In another saute pan , heat 2tbs olive oil. Saute the escarole until tender , about 5 minutes. Just before serving add garlic and mix well. To serve , mound the escarole in the center of each plate. Arrange 3 pieces of the veal slices in the center of each plate. Spoon the sauce over each plate. 4 servings. It's that easy.

Recipe