Veal Saltimbocca (Robert Irvine) |
|
 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Ingredients:
1 pound wilted spinach (well-washed) |
1/2 cup grapeseed oil |
3 pounds thinly sliced veal cutlets |
potato flour or all-purpose flour, for dusting |
6 tablespoons butter |
2 cloves garlic, chopped |
1/2 cup white wine |
1 cup demi-glace (brown sauce) |
12 fresh sage leaves, chopped or whole |
6 slices prosciutto |
6 ounces sliced swiss cheese |
1/2 stick butter, cut into cubes |
salt and freshly ground black pepper |
buttered noodles or julienned steamed vegetables, as an accompaniment |
Directions:
1. Steam the spinach, then set aside to drain well and cool.
2. Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half.
3. Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further.
4. To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste.
5. Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment.
|
|