For the sauce: 1/4 cup chopped pancetta (or bacon) 1/2 cup dry white wine 1 Tbsp fresh sage, chopped 1/2 tsp lemon juice 1/4 tsp garlic powder 1 tsp granulated sugar …
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To make Veal Saltimbocca, veal cutlets are pounded thin, topped with prosciutto and a fresh sage leaf, dredged in flour and fried. The pan is then deglazed with wine and butter to create a decadent sauce. What Cut of Veal for Saltimbocca? One thing to keep in mind is the importance of using thin veal cutlets.
Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side.
What Wine Goes with Veal Saltimbocca The ideal wine pairing is a light red, such as the Irmana Frappato. If you prefer white wine, the Brancott Estate Sauvignon Blanc in an excellent option. Try these Bobby and Giada in Italy recipes next:
Then move the chicken to a baking dish and top each piece of chicken with 2 sage leaves, prosciutto slice and one slice of fontina. Put it under the broiler for 2 to 3 minutes until the cheese is nice and bubbly and a little golden, then you can serve and garnish with the remaining sage leaves. Where does Chicken Saltimbocca Come from?