April 19, 2010
I am back!! I have taken, what seems to me, a long vacation from my stove. Tonight Saltimbocca. Yummy. Easy and fast. Can be served with mashed potatoes. The veal can be replaced by chicken breast, or tight as you wish.
Tonight’s April 19, 2010 dinner:
Veal Saltimbocca with Fettuccine
Vanilla ice cream with fresh strawberries
VEAL SALTIMBOCCA WITH FETTUCCINE
1 pound Fettuccine pasta
2 tablespoon butter
8 boneless veal cutlets, pound to an even thickness of ¼ inch
8 sage leaves
1 teaspoon of salt, or to taste
1 teaspoon freshly ground pepper, or to taste
8 slices of prosciutto, paper-thin
1 cup flour
¼ cup olive oil
½ cup white wine
¾ cup butter, chilled
¼ teaspoon salt
2 tablespoons coarsely chopped parsley
½ lemon cut in wedges
Bring a large pot of salted water to a boil. Cook the pasta until tender to the bite. Toss with the butter and keep warm.
Season the veal with salt and pepper. Place 1 sage leaves on each cutlet. Place 1 slices of prosciutto atop each cutlet and use a toothpick to hold them together. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy, large skillet over medium heat. Add 4 pieces of veal and cook until golden, 3-4 minutes per side. Transfer veal to a platter and keep warm.
Pour off fat from skillet and discard. Add fresh oil as needed until all the veal is cooked. Pour off excess fat, add the wine to the skillet, and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to ¼ cup, about 3-4 minutes. Reduce heat to low. Whisk in the chilled butter, 2 tablespoons at a time. Season the sauce with salt and pepper and chopped parsley. Serve the completed veal immediately accompanied by the fettuccine. Pour ¼ sauce over the top of each portion and garnish with a lemon wedge.