Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
veal
|
* |
| 3 ½ | ounces |
prosciutto
thinly |
*
|
| 8 | leaves |
iceberg lettuce
parboiled |
*
|
| 1 | x |
Parmesan cheese
flaked |
*
|
| ⅓ | cup |
butter
room temp |
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 3 | tablespoons |
beef stock
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
sage leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
veal
|
* |
| 101.2 | ml/g |
prosciutto
thinly |
*
|
| 8 | leaves |
iceberg lettuce
parboiled |
*
|
| 1 | x |
Parmesan cheese
flaked |
*
|
| 79 | ml |
butter
room temp |
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 45 | ml |
beef stock
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
sage leaves
|
*
|
Directions
Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes.
Sauté the veal on both sides in a skillet with a little oil (about 5 minutes).
Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece.
Set aside and keep warm.
Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half.
Add the veal slices and turn off the heat.
Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.
