Name: Tre Scalini Restaurants SCALLOPPINE DI VITELLO SALTIMBOCA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 grams Veal medallions; 100 grams Parma prosciutto; 100 grams Mozzarella cheese, sliced; 10 pieces Fresh sage leaves; 100 ml Sherry; 2 tbs Butter; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Flour, for dusting

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Veal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze

Lightly pound the veal medallions to an even thickness and season with salt and black pepper on both sides.

Prepare the Veal

On each veal medallion, place a slice of prosciutto, a slice of mozzarella, and a sage leaf. Secure with a toothpick or kitchen twine.

Assemble the Medallions

Lightly dust each assembled medallion with flour, shaking off any excess.

Dust with Flour

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the veal medallions and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Medallions

In the same skillet, add the sherry and scrape up any brown bits from the bottom. Reduce the sherry for about 2-3 minutes. Add remaining butter and stir until melted and smooth.

Make the Demiglaze

Return the veal medallions to the skillet to coat them in the sauce. Serve hot with the demiglaze drizzled over the top.

Serve

Veal medallions

Parma prosciutto

Mozzarella cheese, sliced

Fresh sage leaves

Sherry

Butter

Olive oil

Salt

Black pepper

Flour, for dusting

SCALLOPPINE DI VITELLO SALTIMBOCA

Whitefish, lemon, white wine, Italian style bread crumbs, baby shrimp infused risotto

JOHN DORI ARREGANATA

Crab cakes, limoncello cream sauce, wilted baby greens

TORTA DI GRANCHIO

Pan seared duck breast finished with a port reduction with dried cherries

PETTO D’ANATRA

Veal lightly egg battered topped with prosciutto, eggplant, and mozzarella finished with peas in a natural reduction

Vitello Sorrentino

Costata di Maiale Milanese is a traditional Italian dish made from bone-in pork chops that are breaded and fried. This version is complemented by fresh arugula, zesty lemon juice, and rich tomato chutney, enhancing its flavor profile. Here's how to make this delicious dish at home.

Costata di Maiale Milanese

Cavatelli Bolognese is a traditional Italian dish featuring small, shell-shaped pasta served with a rich meat sauce made from ground beef and pork. This version is layered with the flavors of sautéed vegetables, garlic, and red wine, creating a hearty and savory experience. Here's how to make this comforting dish at home.

CAVATELLI BOLOGNESE

Make SCALLOPPINE DI VITELLO SALTIMBOCA Recipe in just 30m. Veal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze

Scalloppine Di Vitello Saltimboca Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions