Veal Saltimbocca - - The News for South Mississippi


Veal Saltimbocca

Veal Saltimbocca

 flour for dredging
 1 tbsp whole butter
 6 oz sliced veal, pounded thin
 1/2 c white wine
 1/2 c sliced mushrooms
 1/4 c Porcini mushroom broth(**see below**)
 1 slice Provolone cheese
 2-3 very thin slices Prosciutto ham
 salt and pepper to taste

 Melt butter in a skillet over high heat.  Dredge veal
 in flour and saute' in butter for about one minute on
 each side.  Add wine, Porcini broth and a pinch of
 salt.  Bring to a simmer and place Provolone and
 Prosciutto on top of veal.  Carefully transfer veal to
 a warm plate.  Add mushrooms to pan and allow sauce to
 reduce for about one minute.  Add salt and pepper to
 taste.  To finish, add about 1 teaspoon of butter to
 sacue and swirl until melted - pour over veal.

 **Porcini mushroom broth - most supermarkets carry
 dried Porcini mushrooms.  Add 1/2 cup dried musrooms
 to 2 cups hot water.  Microwave on high for 5 minutes.
 Allow mushrooms to steep for at least 10 minutes
 before using broth.  Best when made 1 day ahead.

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