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Veal Saltimbocca

6 ounces veal scallops
1 lemon
1 teaspoon butter
3 -4 ounces white wine
6 ounces chicken stock
3 pieces thinly sliced prosciutto
3 strips roasted red peppers, julienned
3 pieces thinly sliced fresh mozzarella cheese
1 ounce cooking oil
salt & pepper
2 ounces all-purpose flour


Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil. Allow veal to cook on each side for about 35- 40 seconds. Taking pan off of flame, pour in white wine and put back on stove. Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper. Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal. Dredge butter in flour and put in pan. Let reduce for another minute or so and take off heat.

Source: www.food.com