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Chef Dr. Delicious recipes : Veal Cutlets recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 3/15/2001 - Recipe for Veal Saltimbocca Alla Romana
"Veal Saltimbocca Alla Romana"
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8 veal cutlets, about 3 ounces each
Salt and pepper to taste
16 fresh sage leaves or 1 1/2 to 2 teaspoons dried sage
8 thin slices of prosciutto or ham, cut in half
5 tablespoons butter
1 to 2 tablespoons olive oil
1 cup dry white wine
Preheat oven to 350 degrees. Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4 inch thickness. Cut each cutlet in half. Season with salt and pepper. Place 1 fresh sage leaf on each piece of veal or sprinkle with 1/8 teaspoon dried sage. Cover with a piece of prosciutto or ham. In a large frying pan, melt 2 tablespoons butter with 1 tablespoon oil over medium high heat. Add as many pieces of veal as will fit in the pan without crowding and cook 1 to 1 1/2 minutes, or until lightly browned on bottom. Remove veal to a heatproof platter. Repeat with remaining veal, adding 1 more tablespoon of oil if pan becomes dry. When all veal is removed to the platter, place the platter in the oven and bake 2 to 3 minutes to reheat and finish cooking. Meanwhile, add wine to the frying pan and bring to a boil over high heat, scraping up any brown bits from bottom of pan. Cook until reduced to 1/2 cup. Whisk in remaining 3 tablespoons butter until just melted. Season sauce with salt and pepper to taste. Pour sauce over veal and serve at once.
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