Veal Saltimbocca

Name: Veal Saltimbocca
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 12 small veal scaloppini; Salt and freshly ground black pepper; 12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce; 12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish; Flour, for dredging; 2 tablespoons butter; 4 tablespoons olive oil, plus more as needed, divided; 1 cup dry white wine; 2 pounds escarole; 2 cloves garlic, chopped fine; 1 lemon, juiced, divided

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Veal Saltimbocca

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

711

Total Fat

28

Saturated Fat

8

Carbohydrates

20

Dietary Fiber

9

Sugar

1

Protein

83

Cholesterol

298

Sodium

1623

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

711

Total Fat

28

Saturated Fat

8

Carbohydrates

20

Dietary Fiber

9

Sugar

1

Protein

83

Cholesterol

298

Sodium

1623

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

12 small veal scaloppini

Salt and freshly ground black pepper

12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce

12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish

Flour, for dredging

2 tablespoons butter

4 tablespoons olive oil, plus more as needed, divided

1 cup dry white wine

2 pounds escarole

2 cloves garlic, chopped fine

1 lemon, juiced, divided

Directions

Special equipment:

6 toothpicks, cut in 1/2

Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.