Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Saltimbocca

Submitted by: Mary on 11/13/2003
2680 views
2.84 avg rating
183 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

8 Boneless thin veal slices about 2 1/2 lbs
2 T Olive oil
2 Cloves garlic, cut into halves
8 Slices prosciutto, cut into halves

16 Fresh sage leaves (if fresh not available, do not substitute dried sage leaves
1 C Beef broth
10 T Marsala wine
1/2 C Heavy cream
Freshly ground black pepper

Directions

Pound veal between 2 pieces of waxed paper with flat side of meat mallet or rolling pin until very thin. Cut each piece in half to make 16 small pieces.



In large skillet heat olive oil with garlic over medium heat until hot.



Add veal and cook until brown, turning occasionally.



Top each piece with slice of prosciutto and sage leaf.



Add beef broth and marsala. Cover, reduce heat to low and simmer 5 minutes or until veal is cooked through and tender.



Transfer veal to warm serving platter, keep warm.



Add cream to mixture in skillet. Simmer 5 to 8 minutes stirring occasionally, until liquid is reduced and thickened, scraping bottom of skillet to loosen browned bits.



Remove garlic.



Spoon sauce over veal.



Season to taste with pepper.

Servings

4

Calories

2

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

 
 
Search