🫙 From the Spice Rack
Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)
4 Veal slices (2oz ea) 3 1/2 oz Prosciutto; thinly sliced 8 Iceberg lettuce leaves; -parboiled Parmigiano-Reggiano; flaked 1/3 c Butter; room temp Extra virgin olive oil 3 tb Beef ...
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Ingredients4 items
Ingredients
- 4veal slices (2oz ea)
- 31/2 oz prosciutto; thinly sliced
- 8iceberg lettuce leaves;
- 1/2cup dry white wine
Directions
- 1
4 Veal slices (2oz ea) 3 1/2 oz Prosciutto
- 2
thinly sliced 8 Iceberg lettuce leaves
- 3
parboiled Parmigiano-Reggiano
- 4
flaked 1/3 c Butter
- 5
room temp Extra virgin olive oil 3 tb Beef broth 1/2 c Dry white wine Salt Freshly ground black pepper Fresh sage leaves Place the parboiled
- 6
Saute the veal on both sides in a skillet with a little oil (about 5 minutes)
- 7
Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece
- 8
Set aside and keep warm