Diary of a Chef · Just Chefn Around

Veal Saltimbocca

30 minutes · 1 portion

By Diary of a Chef · from French Classics

Ingredients

• 1 veal cutlet, 1½–2 oz
• 1–2 oz provolone or Gruyère, sliced or grated
• 2–4 large sage leaves
• 2 slices prosciutto
• flour, as needed
• clarified butter, as needed
• 1 fl oz Marsala wine
• 1 fl oz white wine
• 2 tbsp lemon juice
• 2 tbsp veal reduction
• 4 tbsp whole butter
• 2 tbsp parsley, chopped
• salt and pepper, to taste

Instructions

1. 1Build the package

   Pound the veal thin between food film. Season. Lay on sage and cheese, fold, wrap with prosciutto, and tap with the mallet to texture the surface.

2. 2Sauté

   Dredge in flour, shake off excess. Sauté in hot clarified butter until crisp on both sides; drain excess fat.

3. 3Make the pan sauce

   Add Marsala, white wine, and lemon juice; reduce au sec. Add the veal reduction, swirl in whole butter (monter au beurre), season.

4. 4Plate

   Stack the veal center-plate, spoon sauce over, garnish with fried sage if desired. Serve immediately.

More from the cookbook

French Classics