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Veal - Veal Saltimbocca #22




Source of Recipe


link


Recipe Introduction


This has the tomatoes in it that was in mine, but no thinly sliced eggplant on top


Recipe Link: http://italianfood.about.com/library/rec/blr0039.htm

List of Ingredients




Veal Saltimbocca #22

Saltimbocca alla GianLeonardo
A variation I have never seen on a menu anywhere but guarantee you will like: Veal Saltimbocca GianLeonardo.
One evening, while preparing the chops for Saltimbocca (see above) while at home in N.Y. for the Easter Holidays, I discovered we had no white wine and the liquor store was closed. I really don't enjoy the veal without the wine sauce. My wife had cut a ripe tomato for the salad we were to have with the veal. I confiscated the tomato, diced it and added it to the pan after the veal was cooked ( with a little butter and oil added beforehand ). I added a small amount of salt (tomatoes always need salt ) and a few good twists of the peppermill. Then to this I added some burgundy red wine. When the fumes were gone, I added this sauce to the veal and WOW!!! I did not know how it would turn out when I started -- it was a great surprise.
I made it for dinner guests the other night, serving it with grilled Portobello Mushrooms, oven-baked quartered red potatoes and a mixed lettuce salad. We drank a fine Zinfandel wine, which I also used to make the sauce. I had to use scallopini because you can't find veal rib chops here in South Carolina.

Recipe