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Best recipe for Veal Saltimbocca? Here's mine and desp need tips!!

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Will prob s&p the scallopine, flour, top with prosciutto, then fresh sage, roll and toothpick, saute in half butter and o oil, deglaze with a good white wine. But want more of a sauce, as I might serve two porcini or pumpkin ravioli on the side of each plate with, ideally more of the same sauce. Ideas?

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  1. I finish saltimbocca by deglazing with white wine, vermouth or dry sherry and then reducing 1 cup of chicken stock by half and swirling in pats of cold butter off heat to the desired consistency. Rub a few sage leaves between your palms and add them to the pan with the chicken stock for great depth of flavor. You should be able to fish them out of the finished sauce or you could strain them out.

    Veal stock would be ideal here but I rarely have any on hand.