Lupa Saltimbocca
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1
Salt6 tbsps
Flour (wondra)5 tbsps
Virgin Olive Oil (extra)1 cup
Marsala Wine (sweet)1 cup
Chicken StockDirections:
1
Using a meat mallet, pound veal pieces into 1/4-inch thick, round-ish pieces about 6 to 8 inches across
2
Lay a slice of prosciutto over each piece of veal and place 2 sage leaves on one half of each slice
3
Fold each piece of veal in half to form a half moon-shaped "sandwich" and secure with a toothpick
4
Season each with salt and pepper and dredge in flour
5
Shake to remove excess flour
6
In a 12-inch saute pan, heat oil until smoking
7
Place veal in pan and cook until golden brown on one side, about 4 to 5 minutes
8
Remove veal pieces from pan and set aside
9
Add the onion and cook until translucent and soft, about 3 to 4 minutes
10
Add wine and stock and bring to a boil
11
Return veal pieces to pan, brown side up
12
Cook until wine is reduced to 1/4 cup
13
Add remaining olive oil and gently agitate pan until oil and liquids emulsify
14
Remove veal and place one piece on each of four warmed dinner plates
15
Add parsley to pan, stir through sauce, season sauce wtih salt and pepper to taste, pour sauce over veal pieces and serve immediately