Veal Saltimbocca
Ingredients
-
8
ounces
veal slices
-
1
ounce
prosciutto
-
2
ounces
fontina cheese, shredded
-
8
ounces
mushrooms, sliced
-
5
ounces
baby spinach
-
2-3
ounces
sweet marsala
-
2-3
ounces
chicken stock
-
2
tablespoons
unsalted butter
-
2
tablespoons
flour
-
1
teaspoon
sage, fresh chopped
-
⅛
teaspoon
black pepper
-
¼
teaspoon
sea salt
-
½
teaspoon
onion powder
-
3
tablespoons
olive oil
Instructions
- Cut the veal into medallions and pound them thin.
- Dredge the veal in seasoned flour and set aside.
- Sauté the mushrooms in olive oil over medium-high heat until almost cooked, then add the veal.
- Cook the veal on both sides, then add marsala to deglaze the pan and remove from heat.
- Add chicken stock and seasonings, reduce heat, and continue cooking to reduce the sauce.
- In another pan, sauté spinach in olive oil until cooked, then set aside.
- Coat butter in flour and add to the sauce to thicken it.
- Turn heat to low and top each veal medallion with prosciutto and fontina cheese, then cover to melt the cheese.
- Serve the veal on top of the spinach.
Nutrition Facts (estimated)
Servings
2
Calories
694
Total fat
49g
Total carbohydrates
19g
Total protein
39g
Sodium
852mg
Cholesterol
167mg
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