Veal Saltimbocca from Ristorante Lombardo

Serves: 4

-8 veal cutlets
-8 fresh sage leaves
-zest of 2 lemons
-8 thin slices Prosciutto di Parma
-flour for dusting
-salt & pepper to taste
-4 Tablespoons butter
-1/2 cup dry white wine
-1/2 cup chicken stock
-juice of 2 lemons

1). Using a meat mallet, pound the cutlets about 1/8″ thick
2). Top each cutlet with a sage leaf, a little lemon zest, and a slice of prosciutto; lightly pound the cutlets to help the toppings stay together
3). Season with salt and pepper and dust with flour
4). In a skillet, heat half of the butter and heat until foamy and beginning to brown
5). Add the cutlets to the pan and cook 2 minutes each side
6). Add the wine, stock, and lemon juice, and adjust seasoning
7). Scrape any brown bits off of the bottom of the pan, and add the remaining butter

Second Helpings
Prosciutto wrapped Mozzarella

-8 oz. fresh mozzarella sliced thick
-8 slices prosciutto
-1/4 cup sun-dried tomato pesto (**recipe is below)
-1/4 cup basil pesto

1). Spoon sun-dried tomato pesto on each slice of mozzarella, wrap slices with prosciutto to form little “packages”
2). Place in an oven proof dish and bake at 425 for about 10 minutes, until they begin to brown and the cheese starts to seep out slightly
3). Transfer to serving plates and top with basil pesto.

**Sun-dried Tomato Pesto

-1/4 cup sun-dried tomatoes
-1 tablespoon capers
-1/2 cup extra virgin olive oil
-2 cloves garlic
-2 teaspoons oregano

1). Combine all ingredients into a food processor, and blend until an even paste forms

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s