VEAL WITH PROSCIUTTO AND SAGE
Categories Sauté Veal White Wine Prosciutto Sage Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
- Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
- Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.
CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
CHICKEN WITH PROSCIUTTO AND SAGE
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
- Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.
Nutrition Facts : Calories 393 g, Fat 12 g, Protein 52 g
VEAL CUTLETS WITH PROSCIUTTO AND SAGE
Number Of Ingredients 7
Steps:
- 1 Sprinkle both sides of the veal with salt and pepper. Place 1 sage leaf on each piece. Top with the prosciutto slices. With toothpicks, pin the meats and sage together. 2 In a large heavy skillet, melt 1 tablespoon of the butter with the oil over medium-high heat. Add half the veal pieces and cook until browned on one side, 3 to 4 minutes. Turn the veal and cook until browned, about 3 minutes. Transfer the meat to a serving dish and keep warm. Repeat with the remaining veal. 3 Add the wine and cook over high heat, scraping the pan until the liquid is slightly syrupy. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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