Veal Saltimbocca Recipe
Veal layered with prosciutto di Parma & sage served with a Madeira sauce
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Ingredients
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Veal Preparation
Madeira Sauce
Method
Veal Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. This helps tenderize the meat.
- 2
Layer the Ingredients
On each veal cutlet, place 2 slices of prosciutto and 2 sage leaves. Press down gently to adhere.
- 3
Dust with Flour
Coat both sides of each layered veal cutlet with all-purpose flour, shaking off any excess.
- 4
Season
Sprinkle the veal cutlets with salt and black pepper on both sides.
- 5
Sear the Cutlets
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal cutlets and sear for about 3-4 minutes on each side until golden brown.
- 6
Remove and Keep Warm
Once cooked, remove the cutlets from the skillet and cover them with aluminum foil to keep warm.
Madeira Sauce
- 7
Sauté Shallots
In the same skillet, add the remaining tablespoon of butter and the chopped shallots. Sauté over medium heat until the shallots are soft and translucent, about 3-4 minutes.
- 8
Deglaze with Wine
Pour in the Madeira wine to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce by half, about 5 minutes.
- 9
Add Stock and Thyme
Add the beef stock and fresh thyme to the skillet. Allow to simmer for an additional 5 minutes.
- 10
Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the sauce, cooking until thickened, about 2 minutes.
- 11
Serve
Return the veal cutlets to the skillet to warm through in the sauce for a minute. Serve the veal saltimbocca with the Madeira sauce drizzled over the top.
