Katarina_HD

Ottawa, Ontario, CA

I originally tasted this delicious dish years ago in Naples and thought it was incredible. Saltimbocca basically means 'jump in your mouth' and this dish does, it's really tasty! I never thought I would ever find it again, until recently I saw it on the Food Network. I've basically used the same recipe except opted for veal chops as opposed to veal tenderloin as I originally had in Naples. I've had it both ways but find the veal chops to be much tastier.

4 veal chops (1/2 inch thick)
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the veal chops on a work surface and season both sides with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.

Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream (again this is optional), salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

Chloe

Bracebridge, Ontario, CA

Fantastic! I loved it.

Katarina_HD

Ottawa, Ontario, CA

Thanks guys! It really is tasty. I think this is a fool proof great first date dinner to prepare, that will be sure to dazzle anyone. Great to see you SpiritedOne!