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Quebec Milk-Fed Veal 'Saltimbocca', Roman-style |
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- 4 Quebec Milk-Fed Veal escalopes
- 4 slices of proscuito
- 8 sage leaves
- 28 g (1 oz) butter
- 15 ml (1 tablespoon) olive oil
- 125 ml (1/2 cup) white wine
- Salt and pepper to taste
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Preparation
- Flatten milk-fed veal scallops and cut in half to obtain 8 small pieces.
- Do the same with the proscuito
- Place a slice of proscuito and a sage leaf on each half-scallop.
- Hold together with a toothpick.
- Brown the saltimbocca (the roll obtained in the previous step) 2 minutes in a frying pan with butter and oil.
- Turn and cook for 2 more minutes on medium heat.
- Salt moderately as proscuito is already salted.
- Place satlimbocca in a dish. Deglaze with wine, reduce and coat milk-fed veal.
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