This refined Italian dish elevates classic Saltimbocca by incorporating shaved Parmigiano-Reggiano into the presentation. Tender veal scallops are quickly sautéed and topped with salty prosciutto and aromatic sage. The pan sauce, made with white wine and beef broth, adds a luxurious depth of flavor. Served over a crisp bed of lettuce and cheese, it offers a beautiful contrast of textures. Perfect for a romantic dinner or a special occasion meal, this recipe delivers restaurant-quality results with simple, high-quality ingredients.
Saltimbocca Al Parmigiano-Reggiano (Veal With Prosciutto)
Description
This refined Italian dish elevates classic Saltimbocca by incorporating shaved Parmigiano-Reggiano into the presentation. Tender veal scallops are quickly saut&# 195;©ed and topped with salty prosciutto and aromatic sage. The pan sauce, made with white wine and beef broth, adds a luxurious depth of flavor. Served over a crisp bed of lettuce and cheese, it offers a beautiful contrast of textures. Perfect for a romantic dinner or a special occasion meal, this recipe delivers restaurant-quality results with simple, high-quality ingredients.Ingredients
Directions
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Prepare the Parmesan garnish by parboiling Parmigiano-Reggiano rind or slices briefly, then flaking it into thin strips. Set aside.
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Place the iceberg lettuce leaves on individual serving plates and sprinkle each with the flaked Parmigiano-Reggiano.
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Heat extra virgin olive oil in a large skillet over medium-high heat.
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Season the veal scallops with salt and freshly ground black pepper.
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Sauté the veal slices in the skillet for about 5 minutes, turning once, until browned on both sides but still pink inside.
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Transfer the cooked veal slices to a platter.
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Place one slice of prosciutto, one fresh sage leaf, and a small pat of butter on top of each veal slice. Set aside and keep warm.
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Pour the dry white wine and beef broth into the same skillet used for the veal.
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Cook the sauce over low heat for a few minutes, stirring occasionally, until reduced by half.
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Return the veal slices, prosciutto, and sage to the skillet briefly to coat with the sauce, then turn off the heat.
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Place each slice of veal with its toppings onto the prepared beds of lettuce and cheese.
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Spoon a bit of the pan sauce over each portion and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400.5kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 4.2g22%
- Cholesterol 129.1mg44%
- Sodium 1503.5mg63%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 2.6g11%
- Sugars 1.8g
- Protein 63.0g126%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure veal scallops are pounded to an even thickness (about 1/4 inch) for uniform cooking.
If using Parmigiano-Reggiano rind for the garnish, ensure it is parboiled long enough to soften slightly before flaking.
Do not overcook the veal; it should remain tender and slightly pink in the center.
Fresh sage is essential for the authentic aroma of Saltimbocca; dried sage may be used but will have a less vibrant flavor.
Serve immediately as the lettuce will wilt if left too long with hot components.
