Saltimbocca (also saltinbocca) is a dish made of veal lined or topped with prosciutto and sage ... Jump up ^ http://cooking.nytimes.com/recipes/1014674- chicken-saltimbocca. Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, ...
Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit.
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic.
Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered ... (Roman Saut\u00e9ed Veal Cutlets With Prosciutto and Sage) Recipe.
Ingredients. 6 veal scallops (about 9 ounces total); 1 teaspoon dried sage, crumbled; Freshly ground pepper; 6 paper-thin prosciutto slices. 1/2 cup all purpose ...
Make and share this Veal Saltimbocca recipe from Food.com.
In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you.
A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.—Vance Werner Jr.
Jan 25, 2010 ... Using a meat mallet, pound the veal cutlets, one at a time, between 2 sheets of plastic wrap until each piece is about 1⁄8" thick. Lightly season ...