SALTIMBOCCA FOR TWO
Layers of the thinnest of veal scallopine, prosciutto, fresh sage, and Parmesan – a great light dinner for a special evening.
Makes 2 portions
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8 ounces veal scallopine (4 scallops), pounded thin*
Salt and freshly ground black pepper, to taste
Unbleached all-purpose flour for dusting
4 tablespoons (1/2 stick) unsalted butter
1/4 cup Parmesan cheese shavings (cut with a vegetable peeler)
4 thin slices prosciutto, cut to fit scallopine
4 fresh sage leaves
1/3 cup dry Italian white wine
1 teaspoon mined fresh sage leaves
*FreshDirect note: Our veal runs approximately 5 scallopines per pound, please keep this in mind when ordering this recipe.
||Preheat the oven to 375°F.|
||Season the veal lightly with salt and pepper, and dust with flour, shaking off any excess.|
||Melt 2 tablespoons of the butter in a large skillet, and sauté the veal over medium-high heat until lightly browned, 1 minute per side.
Transfer the scallops to a rimmed baking sheet or shallow pan, and reserve the skillet.|
||Sprinkle the cheese over the veal. Cover each scallop with 1 slice of prosciutto and a sage leaf. Bake until cooked through, 5 minutes.|
||Meanwhile, add the wine to the skillet and cook over high heat, scraping up any brown bits, until reduced to 3 tablespoons, 2 minutes.
Then lower the heat and swirl in the remaining 2 tablespoons butter and the minced sage.|
||Arrange the veal on two plates, pour the sauce over, and serve immediately.|
Excerpted from THE NEW BASICS COOKBOOK copyright © 1989 Julee Rosso, Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.