Davidson Realty, Inc.

JD’s Veal Saltimbocca Recipe is one of his Best!

December 3, 2013

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Posted by in Jim's Recipes

My Veal Saltimbocca recipe is one of my favorites. I’ve been making it for over 20 years and it’s one of my family’s favorites.

  • 1 lb. – 1.5 lbs. of thin sliced veal (Publix always carries this)
  • 1 Package sliced mozzarella cheese (10-12 slices)
  • 2 Packages of sliced mushrooms
  • 2 Packages of Prosciutto (Publix carries by pre-cut deli meats)
  • Olive oil
  • Butter
  • Garlic – Minced
  • Salt
  • Pepper
  • Tabasco
  • Dry white wine – Chardonnay
  • Flour – 4 cups
  • Milk
  • Cookie Sheet

Preparation:

Step 1  Preheat oven to 200˚- 250˚

Step 2 Put milk in bowl with a couple dashes of salt and a couple splashes of Tabasco sauce. Put 4 cups of flour in a bowl and add a couple dashes of salt and pepper to season flour.

Step 3 Take each veal strip and pound both sides to further tenderize.  I do this on a paper plate.  Then put each veal strip in milk mixture to marinate.

Step 4 Open mozzarella and prosciutto packages.

Step 5 Wash the sliced mushrooms and put in a covered skillet.  Add ½ stick of butter, 2 tablespoons of minced garlic, ¼ cup of wine and ¼ cup of olive oil. Pan sauté mushroom mixture in the covered skillet until mushrooms are fully cooked.  Set aside.

Step 6 Take veal strips from milk marinade pat on paper towel then dredge through flour mixture. You will have a very light coating of flour. Do this to each veal strip and put on plate.

Step 7 In a large skillet heat about ½ of olive oil, when hot add the veal strips.  Saute each strip and brown on both sides.  Put sautéed veal strips on cookie sheet. On each veal strip put one piece of prosciutto, cover with mushroom mixture then cover with mozzarella cheese.  As you finish each batch of veal strips put them in oven to melt the cheese and keep warm.

As with many recipes, this dish takes almost no time to cook but about 45 minutes to prepare including the time it takes to cook the mushrooms.

The veal is wonderful with any kind of pasta and the rest of the Chardonnay.

Bon Appetite!

Jim

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