Free Recipe Po-Style Veal Saltimbocca
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Po-Style Veal Saltimbocca Recipe
1 lb Veal loin; cut 8 equal thin
1 sl By your butcher
4 Thin slices Prosciutto di
-parma
8 Sage leaves
4 tb Flour; seasoned with
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Plain bread crumbs
4 tb Sweet butter; divided
1 c Marsala wine; (sweet)
1/2 c Basic Tomato Sauce; see *
-Note
1/2 c Basic chicken stock
1/4 lb Domestic mushrooms;
-quartered
1/4 c Finely-chopped Italian
-parsley
Po-Style Veal Saltimbocca Preparation
* Note: See the Basic Tomato Sauce recipe which is included in this collection. Lay thin slices of veal on counter and season with salt and pepper. Place 1 slice prosciutto di parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with the seasoned flour. Place 4 remaining pieces of veal over the 4 on the counter. Massage the edges together so they stick together and set aside. Flour outsides and place into bread crumbs, patting so the bread crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons of the sweet butter until bubbling over medium heat. Place 4 veal sandwiches in pan and cook slowly until golden brown. Turn and cook other side the same manner. Remove veal carefully and set aside in a warm place. Turn the heat to high and add marsala, Basic Tomato Sauce, chicken stock and domestic mushrooms. Bring to a boil and reduce by half. Add remaining sweet butter and 4 veal sandwiches. Simmer 10 minutes, add chopped parsley and serve. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK – (Show # MB-5654 broadcast 03-12-1996) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-17-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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