Veal Saltimbocca

Ready in 20 minutes
2 review(s) averaging 4. 50% would make again

Top-ranked recipe named "Veal Saltimbocca"

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"Jump in the mouth" is the translation of saltimbocca -- as in "I didn''t eat all of them, they just jumped in my mouth!" From Sunset Italian Cookbook


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4 veal round steaks; pounded thin (about 2 lbs)
24 slices prosciutto; (about 6 oz total)
1/4 cup butter or margarine
1/4 tsp sage leaves; crumbled
1/4 tsp dried basil; crumbled
1/2 tsp Dijon mustard
1/3 c Dry white wine

Original recipe makes 6



Trim and pound veal between sheets of wax paper. Divide into smaller pieces. Melt butter in a wide frying pan over high heat, and blend in sage, basil, and mustard. Add meat and brown quickly. Remove meat and keep warm. Add wine to pan and bring to a boil, scraping brown particles free from pan. Pour sauce over veal. Serve.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Traditional more, and fresh, sage keaves should be used. Eg 2-3/steak. Dried basil is virtually tasteless, leave it out. Fresh basil is very powerful, but not traditionally part of this dish.
evanherk 9 months ago

[I posted this recipe.]
phred101 6 years ago

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