Veal Saltimbocca
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
58
Sourness
32
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Grapeseed Oil1360 g
Veal (thinly sliced cutlets)2 cloves
Garlic (chopped)1 cup
White Wine170 g
Swiss Cheese (sliced)1
SaltDirections:
1
Steam the spinach, then set aside to drain well and cool
2
Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess
3
Sear the veal on both sides quickly, just to brown coating
4
Be careful not to overcook veal
5
Remove cutlets to a baking sheet and allow to cool
6
(You want the cooking process to stop
7
) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while
8
Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half
9
Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F
10
Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese
11
Place into the oven on the top rack only long enough to melt cheese and warm
12
Do not leave in too long
13
You do not want the veal to cook any further
14
To finish sauce, remove from heat and whisk in cubed butter
15
Season with salt and pepper, to taste
16
Spoon sauce onto serving plate and top with veal cutlet
17
Serve with buttered noodles or steamed julienned vegetables as an accompaniment