Veal Chop Saltimbocca Recipe
14 oz milk-fed chop, grilled topped with a sage lemon sauce, prosciutto, spinach, baked au gratin.
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Ingredients
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Main Ingredients
Sauce Ingredients
Gratin Ingredients
Method
Preparation
- 1
Prepare the Gratin
Preheat the oven to 375°F (190°C). Peel and thinly slice the potatoes.
- 2
Mix Gratin Filling
In a mixing bowl, combine the sliced potatoes, heavy cream, grated Parmesan cheese, nutmeg, salt, and pepper. Mix well.
- 3
Bake the Gratin
Pour the potato mixture into a greased baking dish and bake for 30-35 minutes or until golden brown and the potatoes are tender.
Cooking the Veal
- 4
Prepare the Veal
Pound the veal chop with a meat mallet to about 1 inch thickness. Season with salt and black pepper.
- 5
Wrap with Prosciutto
Place the sage leaves on the veal chop and wrap with prosciutto, securing it with toothpicks if needed.
- 6
Grill the Veal
Heat a grill or grill pan over medium-high heat. Grill the veal chop for about 5-6 minutes on each side or until it reaches your desired doneness.
Making the Sauce
- 7
- 8
Add Broth and Lemon Juice
Stir in the chicken broth and lemon juice. Let it simmer for about 5-7 minutes until slightly reduced.
- 9
Finish the Sauce
Season the sauce with salt and black pepper to taste. Remove from heat.
