Friday, June 30, 2006
Veal Saltimbocca with Fried Sage Leaves
For the past few years, I've been the one who's been bringing home the bacon and frying it up in a pan. Dean's had the responsibility of cleaning said pan. But, because my travel schedule has been a tad crazier than usual, so he's offered to cook dinner on Thursday nights.
So, tonight is Thursday night. But, guess who made dinner. (Hint: It wasn't Dean.) I was feeling inspired so I went through my cookbooks and found this recipe for veal saltimbocca. Word on the street has it that "saltimbocca" means "jump into your mouth." And these little guys do just that. The prosciutto and fresh sage marry so well with the veal.
This recipe is adapted from Carla Capalbo's Italian: The Essence of Mediterranean Cuisine. This is one of those books that you often see in the bargain section of Borders. A special thanks goes out to Dean's mom who suggested adding the bread crumbs and parmesan cheese.
I've always been a little intimidated by saltimbocca. I thought it would be really complicated to make. But it's actually not that difficult. If you want to make this recipe simpler, then you can eliminate the fried sage leaves.
But I wouldn't. The fried sage leaves are awesome! And they are a great edible garnish.
FRIED SAGE LEAVES
12 additional fresh sage leaves, washed and dried
1/3 cup flour
1) Dredge the sage leaves in the flour so they are completely covered.
2) Pour a layer of canola oil in a small frying pan. Heat on medium.
3) Place half of the sage leaves in the frying pan. Fry for 15 seconds and then flip over. Fry for an additional 15 seconds.
4) Remove to a paper towel-lined plate and repeat with the remaining sage leaves.
5) Salt and pepper to taste.
6 veal cutlets (about .8 lbs)
6 slices of prosciutto
6 fresh sage leaves
6 tablespoons bread crumbs, toasted
6 teaspoons grated Parmesan
3 tablespoons butter
1/2 cup of vegetable broth
1) Pound the veal cutlets until thin.
2) On each cutlet, place one slice of prosciutto.
3) Sprinkle a tablespoon of breadcrumbs, a teaspoon of Parmesan cheese, and a dash of pepper over each cutlet.
4) Place a fresh sage leave on the bottom of each cutlet. Roll up and secure with a wooden toothpick.
5) In a large frying pan, melt half of the butter over medium heat.
6) Add the veal cutlet rolls to the pan. Brown for 8-10 minutes, about 2 minutes on each of the 4 sides. When done, remove to a plate.
7) In the sauce pan, add the remaining butter to the sauce. Pour in the vegetable broth. Let cook for an additional minute.
8) Pour sauce over the veal cutlets. Garnish with fried sage leaves. Serve immediately.
Makes 2 - 3 servings.
Ed's Note: To make clean-up easier, lay the veal cutlets between 2 pieces of saran wrap when you are pounding them.