Veal Saltimbocca alla Katie
This is a sage-lovers dish: tender veal, fresh sage leaves, Prosciutto and Fontina cheese. Serve with gnocchi or pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Beef
- thin (or pounded) veal scallops, 10oz (300gr) total weight
- 3 slices Prosciutto, sliced in half
- 2oz (60gr) Fontina cheese, sliced thinly
- 12 large, fresh sage leaves
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) Marsala
- 1/2 cup (4oz, 120ml) beef stock
- 2 tbs tomato paste
- Heat oil in large nonstick skillet. Quickly brown veal scallops on both sides.
- Remove and put on an oven-safe platter.
- Add Marsala and beef stock to skillet and let simmer while you assemble the Saltimbocca.
- Place 2 sage leaves on each veal scallop.
- Lay a slice of ham on top of the sage and top with cheese.
- After the sauce has simmered and reduced a bit add the tomato paste to thicken it.
- Spoon a bit of the sauce on and around the veal.
- Put the Saltimbocca into a 225F (105C) for 10 minutes. This allows the cheese to melt, the ham and sage to cook a bit and the flavors to blend.
- Remove and serve with remaining sauce on the side.
Chicken breasts or tenders, pounded thin can my substituted for the veal – use chicken stock rather than beef.
You can substitute Madeira or Tawny Port for the Marsala
Keywords: veal, saltimbocca, sage