0017  Veal Saltimbocca

4 servings

Ingredients

8 (2oz- 120g) veal scaloppini 
2 cups grated Parmesan cheese 500ml
8 slices prosciutto ham
2 tablespoons brandy 30ml
4 tablespoons butter 120ml
4 tablespoons oil 120ml
1 clove garlic, crushed
½ teaspoon dried thyme 3ml
Salt and freshly ground pepper to taste
1 tablespoon tomato paste 15ml
¾ cup beef broth 180ml
½ cup Marsala wine 120ml
2 tablespoons butter 30ml
8 large mushroom caps  
1 tablespoon lemon juice 15ml
2 tablespoons cornstarch 30ml
2 tablespoons chopped parsley 30ml
 

Directions

1. Place veal slices on wax paper.

Sprinkle cheese over meat and cover with wax paper. Press cheese well into meat.

2. Remove top wax paper and place slice of prosciutto atop cheese.

Brush on brandy and roll up carefully, securing with string.

Repeat with remaining rolls.

3. Place 4 tablespoons butter and oil in large skillet. When sizzling, brown veal rolls on all sides.

4. Remove meat and set aside.

To juices in skillet, add garlic, thyme, salt and pepper, tomato paste, beef broth and Marsala wine.

Stir to combine and bring to boil.

Return veal rolls to pan.

Reduce heat, cover skillet and simmer about 15 minutes, or until tender.

Transfer veal to hot platter and remove strings (leave liquid in pan). Cover veal loosely with foil.

5. In another pan, melt 2 tablespoons (30ml)  butter until hot but not smoking; sauté mushrooms.

Set aside.

6. Add lemon juice to pan used to sauté veal and adjust seasoning.

Mix cornstarch with a little water and add gradually to sauce, stirring constantly and adding just enough cornstarch mixture to thicken the sauce slightly.

7. To serve, pour sauce around veal and garnish with mushroom caps.

Sprinkle parsley over finished dish.

Nutrition data per serving:

Calories 831 (58 percent from fat); 53. 4 g fat (sat 22.5 g, mono 20.4 g, poly 6.1 g); protein 67 g; carbohydrates 10 g; fibre .86 g; cholesterol 234 mg; sodium;1,827 mg; calcium 591 mg.