How to Make What Is Veal Scaloppine

Veal Saltimbocca

Scallopini is a dish that consists of thinly sliced meat, most often veal, but pork and chicken sometimes take its place.

Recipe Summary Veal Saltimbocca

This dish is amazingly simple and elegant. Inspired by Just Sonny's Restaurant in Jersey City, New Jersey.

Ingredients | What Is Veal Scaloppine

2 tablespoons olive oil, or as needed

4 cloves garlic, slivered

1 (10 ounce) package baby spinach leaves

1 cup all-purpose flour, or as needed

salt and ground black pepper to taste

12 (4 ounce) thinly-sliced veal cutlets

24 sage leaves

12 slices prosciutto

¾ cup Marsala wine

1 tablespoon butter, or to taste

2 hard-boiled eggs, sliced

Directions

Preheat oven to 250 degrees F (120 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook until sizzling, about 30 seconds. Stir in spinach leaves; cover skillet. Reduce heat to low and cook until spinach is just wilted, stirring occasionally, 4 to 5 minutes.

Mix flour, salt, and pepper together in a shallow bowl. Press each cutlet into flour mixture to coat; shake off excess flour. Place the floured cutlets onto a plate while flouring the rest; do not stack. Place 2 sage leaves and 1 prosciutto slice on each floured cutlet, roll cutlets, and secure with toothpicks at each end. Refrigerate cutlet rolls for 30 minutes.

Heat remaining olive oil in a skillet over medium heat. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place cooked cutlets in a baking dish and place in preheated oven to keep warm.

Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon. Stir in butter until smooth, 1 to 2 minutes.

Place spinach on a large serving platter. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve.

Spinach should be cooked just until wilted, not overcooked. Garlic spinach mixture can be made ahead of time, if desired.

Use up to 3 sage leaves per cutlet, if desired. You can substitute dried ground sage if fresh sage is unavailable; just sprinkle each cutlet generously.

Cooking time for the cutlet rolls will vary depending on thickness. Do not overcook.

Info | What Is Veal Scaloppine

prep: 15 mins cook: 8 mins additional: 30 mins total: 53 mins Servings: 12 Yield: 12 cutlets

TAG : Veal Saltimbocca

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