Trattoria executive chef Craig Scherer shares his recipe for veal saltimbocca.
Ingredients
3 pcs veal scaloppini (you can locate at any butcher shop or local grocery store)
3 slices prosciutto crudo
Salt and pepper
Flour for dredging, approx. 1 cup
3 fresh sage leaves
1 cup chicken stock
2 tbsp cold butter
2 tbsp canola oil
1/4 cup dry white wine
Method
1. Start with taking a medium to large size frying pan and place onto medium heat with canola oil. Take the sage and place onto the veal and then cover that with a slice of prosciutto over the sage leaf onto the piece of veal. Dredge in the flour (seasoned with salt & pepper). Cover both sides and shake off all excess flour, then place each piece of veal in to the pan. Be cautious not to over crowd the pan with the size (3-5pc)
2. Cook each piece of veal for 3 minutes per side on medium heat. Once cooked, deglaze with the white wine and reduce by half.
Once reduced add in the chicken stock and continue to reduce by another 75 per cent. Once the liquid has evaporated, taste the sauce and adjust according. Season with salt and pepper until your desired flavour has been reached.
3. Once at this point, remove from the heat and mix the cold butter in to make your sauce. The sauce will start to thicken after a minute. If it becomes to thick, add in a very small about of hot stock or hot water to thin the sauce until you have reached your desired consistency.
4. Place the veal over your desired side dish, pour the sauce over and serve.
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