Saltimbocca
Saltimbocca recipe in the beef category
Recipe ingredients:
- 4 thin veal cutlets
- Salt and pepper
- Powdered sage
- 2 thin slices prosciutto, or cooked ham
- 2 thin slices Provolone cheese
- Vegetable oil
- 6 or 8 fresh mushrooms, sliced
- 4 teaspoons chopped parsley
- 1/8 to 1/4 teaspoon garlic powder or 1 clove garlic, crushed
- 3 tablespoons butter or margarine, divided
- 2 cups Rhine wine
Recipe method:
- Season 2 cutlets with salt, pepper and sage.
- On top of each cutlet, layer a slice of ham, cheese and the other cutlet.
- Press edges of veal together firmly to hold filling and secure with wooden picks.
- In skillet heat oil and brown sides of veal well.
- Remove veal and keep warm.
- In small pan saute mushrooms, parsley and garlic in 1 tablespoon of the butter.
- To skillet in which veal was browned, add wine.
- Heat. Scrape remaining browned bits into wine.
- Add mushrooms and parsley to wine.
- Return veal to skillet and ladle sauce over meat.
- Add remaining butter and cook slowly over low heat until tender.
- Remove wooden picks before serving.