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Saltimbocca Al Parmigiano-Reggiano (Veal With Prosciutto)

Saltimbocca Al Parmigiano-Reggiano (Veal With recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 400.5
Dietary: Gluten-free
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
  • 3 1/2 oz Prosciutto; thinly sliced
  • 8 Iceberg Lettuce leaves;
Directions
  1. 1
    Prepare the Parmesan garnish by parboiling Parmigiano-Reggiano rind or slices briefly, then flaking it into thin strips. Set aside.
  2. 2
    Place the iceberg lettuce leaves on individual serving plates and sprinkle each with the flaked Parmigiano-Reggiano.
  3. 3
    Heat extra virgin olive oil in a large skillet over medium-high heat.
  4. 4
    Season the veal scallops with salt and freshly ground black pepper.
  5. 5
    Sauté the veal slices in the skillet for about 5 minutes, turning once, until browned on both sides but still pink inside.
  6. 6
    Transfer the cooked veal slices to a platter.
  7. 7
    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.
  8. 8
    Pour the dry white wine and beef broth into the same skillet used for the veal.
  9. 9
    Cook the sauce over low heat for a few minutes, stirring occasionally, until reduced by half.
  10. 10
    Return the veal slices, prosciutto, and sage to the skillet briefly to coat with the sauce, then turn off the heat.
  11. 11
    Place each slice of veal with its toppings onto the prepared beds of lettuce and cheese.
  12. 12
    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.

Keywords: italian, veal, saltimbocca, prosciutto, sage, parmigiano-reggiano, white wine sauce, beef broth, dinner party, quick dinner, sauteed, lettuce, gourmet, easy, classic, scallops, butter, olive oil, savory, comfort food
Read it online: https://www.chefs-mate.com/recipe/saltimbocca-al-parmigiano-reggiano-veal-with/