LOCATION: Recipes >> Beef Veal >> Saltimbocca 04
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Saltimbocca 04
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Saltimbocca alla Romana
(single serving)
2 oz veal cutlets
1 thin slice prosciutto
1 slice mozzarella
1/2 flour seasoned with salt and pepper
2 large eggs seasoned with parsley, Parmigiano, nutmeg, salt, and pepper
1/2 of breadcrumbs seasoned w/ Parmigiano, salt, and pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/2 cup fondo bruno (consomme?)
1/4 cup Marsala wine
1/4 cup sweet vermouth
1 tablespoon tomato paste
1 mushroom cap, sauteed golden brown in 1 tsp. oil
1 teaspoon finely chopped fresh parsley
1 sprig fresh parsley
Pound the veal between two sheets of plastic wrap until wafer thin
and double in size. Lightly sprinkle one with salt, pepper, and
sage. Place mozzarella and prosciutto on cutlet. Cover with second
cutlet. Seal edges by pressing with your fingers. Flour the pocket
lightly, dip in egg wash, and dip in seasoned breadcrumbs. Pat
firmly and shape pocket with your hands covering it with breadcrumbs
and pressing hard so that it remains together.
Heat butter and oil over a medium heat. Reduce to low heat and
saute the Saltimbocca slowly on both sides until golden brown and
done (approximately five to eight minutes).
Meanwhile, combine the stock, Marsala, vermouth, and tomato paste
and heat over medium heat and reduce by half. Place a bit of sauce
on a prewarmed plate and place Saltimbocca in sauce. Top with a
bit more sauce and garnish with mushroom cap, chopped parsley, and
sprig. Serve immediately.
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