Veal Saltimbocca

Name: Veal Saltimbocca
Cuisine: Italian
Ingredients: veal; all-purpose flour; kosher salt; sage; 1 slice prosciutto; tablespoons olive oil; 0.5 cup Chardonnay; 0.5 cup cold unsalted butter

Serves 1

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Veal Saltimbocca

youtube.com

Serves 1

Directions

1Tenderize the veal.
2Dry the veal really well between paper towels.
3Whisk all-purpose flour and kosher salt.
4Dredge the veal in the flour mixture, shaking off any excess.
5Add sage to the veal.
6Season the veal with kosher salt.
7Place a full slice of prosciutto over the veal.
8Give it a gentle tap just to adhere to the veal; it will be a little tacky.
9Heat a 12-inch skillet over medium heat for 30 seconds.
10Add a few tablespoons of olive oil and heat for 20 seconds until it shimmers.
11Add the veal to the pan and do not touch it for 2 minutes.
12Flip the veal and cook for 1 minute.
13Reduce the heat to medium-low to avoid drying out the prosciutto.
14Keep the cooked veal warm in a low-heated oven or warming drawer.
15Add half a cup of Chardonnay to the pan with the brown bits and reduce it 3/4 of the way over medium heat.
16Add sage leaves and half a cup of cold unsalted butter, constantly moving the pan on and off the heat to prevent the sauce from breaking.
17Add a pinch of kosher salt to the sauce.

Ingredients

veal
all-purpose flour
kosher salt
sage
1 slice prosciutto
tablespoons olive oil
0.5 cup Chardonnay
0.5 cup cold unsalted butter

Equipment

paper towelsskilletwhiskoven

Tips

Tenderize the veal.
Dry the veal well with paper towels to ensure searing, not steaming.
Heat the pan first for 30 seconds before adding oil.
Ensure veal is at room temperature before cooking.
Heat the oil for 20 seconds until it shimmers.
Do not touch the veal for the first 2 minutes of searing.
Do not overcook the prosciutto.
Keep the veal warm in a low-heated oven or warming drawer.
When making the sauce, constantly move the pan off and on the heat to prevent the sauce from breaking.

Veal Saltimbocca

Serves 1

youtube.com

Veal Saltimbocca

youtube.com

Serves 1

Directions

1Tenderize the veal.
2Dry the veal really well between paper towels.
3Whisk all-purpose flour and kosher salt.
4Dredge the veal in the flour mixture, shaking off any excess.
5Add sage to the veal.
6Season the veal with kosher salt.
7Place a full slice of prosciutto over the veal.
8Give it a gentle tap just to adhere to the veal; it will be a little tacky.
9Heat a 12-inch skillet over medium heat for 30 seconds.
10Add a few tablespoons of olive oil and heat for 20 seconds until it shimmers.
11Add the veal to the pan and do not touch it for 2 minutes.
12Flip the veal and cook for 1 minute.
13Reduce the heat to medium-low to avoid drying out the prosciutto.
14Keep the cooked veal warm in a low-heated oven or warming drawer.
15Add half a cup of Chardonnay to the pan with the brown bits and reduce it 3/4 of the way over medium heat.
16Add sage leaves and half a cup of cold unsalted butter, constantly moving the pan on and off the heat to prevent the sauce from breaking.
17Add a pinch of kosher salt to the sauce.

Ingredients

veal
all-purpose flour
kosher salt
sage
1 slice prosciutto
tablespoons olive oil
0.5 cup Chardonnay
0.5 cup cold unsalted butter

Equipment

paper towelsskilletwhiskoven

Tips

Tenderize the veal.
Dry the veal well with paper towels to ensure searing, not steaming.
Heat the pan first for 30 seconds before adding oil.
Ensure veal is at room temperature before cooking.
Heat the oil for 20 seconds until it shimmers.
Do not touch the veal for the first 2 minutes of searing.
Do not overcook the prosciutto.
Keep the veal warm in a low-heated oven or warming drawer.
When making the sauce, constantly move the pan off and on the heat to prevent the sauce from breaking.