Recipe courtesy of Giada De Laurentiis
Veal and Lemon Saltimbocca
Getting reviews...
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
Directions
- Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
- Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
- Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.
Looking for Something Else?
Related Pages
- Chicken Saltimbocca Recipe
- Veal Milanese Recipe
- Veal Scaloppini with Saffron Cream Sauce Recipe
- Mascarpone and Lemon Gnocchi Recipe
- Parmesan, Basil and Lemon Wafers (Frico) Recipe
- Sgroppino (Italian cocktail) Recipe
- Basil and Lemon Frico Recipe
- Spaghetti with Lemon and Zucchini Recipe
- Chicken Saltimboca Recipe