Saltimbocca
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Pound scallopini between pieces of plastic wrap until thin
2
Top each of the slices with a slice of prosciutto and a sage leaf
3
Secure prosciutto and sage leaf to the veal with a toothpick
4
Melt the butter in a pan large enough to accommodate the 4 veal slices and brown them on both sides for a few minutes
5
Sprinkle with fresh pepper and lightly with salt (prosciutto is already salty)
6
Add white wine and reduce quickly over high heat until almost glazed
7
The whole procedure should not take longer than 5 minutes
8
Serve with "instant" polenta and/or saute of mushrooms and parsley