Top-ranked recipe named "Veal Saltimbocca"
"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
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.
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evanherk 7 months agoTraditional 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.
phred101 6 years ago[I posted this recipe.]