Veal Saltimbocca

Serves 1
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Directions

  1. 1Tenderize the veal.
  2. 2Tenderize the veal.
  3. 3Tenderize the veal.
  4. 4Dry the veal really well between paper towels.
  5. 5Dry the veal really well between paper towels.
  6. 6Dry the veal really well between paper towels.
  7. 7Whisk all-purpose flour and kosher salt.
  8. 8Whisk all-purpose flour and kosher salt.
  9. 9Whisk all-purpose flour and kosher salt.
  10. 10Dredge the veal in the flour mixture, shaking off any excess.
  11. 11Dredge the veal in the flour mixture, shaking off any excess.
  12. 12Dredge the veal in the flour mixture, shaking off any excess.
  13. 13Add sage to the veal.
  14. 14Add sage to the veal.
  15. 15Add sage to the veal.
  16. 16Season the veal with kosher salt.
  17. 17Season the veal with kosher salt.
  18. 18Season the veal with kosher salt.
  19. 19Place a full slice of prosciutto over the veal.
  20. 20Place a full slice of prosciutto over the veal.
  21. 21Place a full slice of prosciutto over the veal.
  22. 22Give it a gentle tap just to adhere to the veal; it will be a little tacky.
  23. 23Give it a gentle tap just to adhere to the veal; it will be a little tacky.
  24. 24Give it a gentle tap just to adhere to the veal; it will be a little tacky.
  25. 25Heat a 12-inch skillet over medium heat for 30 seconds.
  26. 26Heat a 12-inch skillet over medium heat for 30 seconds.
  27. 27Heat a 12-inch skillet over medium heat for 30 seconds.
  28. 28Add a few tablespoons of olive oil and heat for 20 seconds until it shimmers.
  29. 29Add a few tablespoons of olive oil and heat for 20 seconds until it shimmers.
  30. 30Add a few tablespoons of olive oil and heat for 20 seconds until it shimmers.
  31. 31Add the veal to the pan and do not touch it for 2 minutes.
  32. 32Add the veal to the pan and do not touch it for 2 minutes.
  33. 33Add the veal to the pan and do not touch it for 2 minutes.
  34. 34Flip the veal and cook for 1 minute.
  35. 35Flip the veal and cook for 1 minute.
  36. 36Flip the veal and cook for 1 minute.
  37. 37Reduce the heat to medium-low to avoid drying out the prosciutto.
  38. 38Reduce the heat to medium-low to avoid drying out the prosciutto.
  39. 39Reduce the heat to medium-low to avoid drying out the prosciutto.
  40. 40Keep the cooked veal warm in a low-heated oven or warming drawer.
  41. 41Keep the cooked veal warm in a low-heated oven or warming drawer.
  42. 42Keep the cooked veal warm in a low-heated oven or warming drawer.
  43. 43Add half a cup of Chardonnay to the pan with the brown bits and reduce it 3/4 of the way over medium heat.
  44. 44Add half a cup of Chardonnay to the pan with the brown bits and reduce it 3/4 of the way over medium heat.
  45. 45Add half a cup of Chardonnay to the pan with the brown bits and reduce it 3/4 of the way over medium heat.
  46. 46Add 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.
  47. 47Add 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.
  48. 48Add 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.
  49. 49Add a pinch of kosher salt to the sauce.
  50. 50Add a pinch of kosher salt to the sauce.
  51. 51Add a pinch of kosher salt to the sauce.

Ingredients

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