🫙 From the Spice Rack
saltimbocca
Saltimbocca 4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegetable oil 6 or 8 fresh mushrooms, sliced
sideeasy
Ingredients8 items
Ingredients
- 4thin veal cutlets
- 2thin slices prosciutto (or cooked ham)
- 2thin slices provolone cheese
- 6or 8 fresh mushrooms, sliced
- 4teaspoonchopped parsley
- 1/8to 1/4 teaspoon garlic powder or 1 clove garlic, crushed
- 3tablespoonbutter or margarine, divided
- 2cuprhine wine
Directions
- 1
Saltimbocca 4 thin veal cutlets Salt and pepper Powdered sage 2 thin slices prosciutto (or cooked ham) 2 thin slices Provolone cheese Vegeta
- 2
On top of each cutlet, layer a slice of ham, cheese and the other cutlet
- 3
Press edges of veal together firmly to hold filling and secure with wooden picks
- 4
In skillet heat oil and brown sides of veal well
- 5
Remove veal and keep warm
- 6
In small pan sauté mushrooms, parsley and garlic in 1 tablespoon of the butter
- 7
To skillet in which veal was browned, add wine
- 8
heat, and scrape remaining browned bits into wine