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Macaroni Grill Saltimbocca




Source of Recipe


e-cookbooks.net


List of Ingredients




4 (2 to 3 oz. each) veal scallops
8 - 12 fresh sage leaves
4 thin slices of prosciuto
2 tablespoons all-purpose flour
salt and black pepper
2 tablespoons butter
1 garlic clove, crushed
1/2 cup dry white wine
1/4 cup heavy cream


Recipe



Put each veal scallop between 2 sheets of waxed paper and pound to a 1/8-inch thickness with a rolling pin. Lay 2 or 3 sage leaves on each scallop and press a slice of prosciuto firmly on top. Sprinkle the flour onto a plate and season with salt and pepper. Lightly coat both sides of the scallops with flour, shaking off any excess.

Melt half of the butter in a large skillet. When butteris foaming, add the scallops and cook in batches, sprinkling them with the garlic as they cook and adding more butter when needed, for 2 minutes on each side. Lift out and keep warm.

Pour the white wine into the pan and boil for a few minutes until it is reduced to about 2 tablespoons. Stir in the cream and heat gently, then taste for seasoning. Arrange the scallops on warmed plates and pour the sauce over them. Serve immediately.