Veal Saltimbocca
Ingredients
- Cutlets of Veal Tenderloin (have your butcher prepare thin cutlets)
- Milk (to cover cutlets in bowl)
Egg Wash
- 2 Eggs
- 1 tbsp Olive Oil
- 1 tsp Lemon Juice
- 2 tbsp Water
- 1 pinch Salt
Dry Coating
- 1 cup Breadcrumbs
- ½ cup Flour
- 2 tbsp Parsley Flakes
- 1 tsp Salt
- ½ tsp Crushed Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 pinch Sugar
- Zest of One Lemon
Cook
- ¼ cup Olive Oil
- ½ stick Butter
- ½ stick Additional Butter
- 2 tbsp Additional Olive Oil
- 1 Minced Onion (or shallot)
- 2 cloves Minced Garlic
- 6 cups Baby Spinach
- ½ stick More Butter
- ¼ cup Flour
- ½ cup Marsala Wine
- 2 cups Chicken Stock
- 1 tbsp Instant Coffee (for color)
- Sliced Provolone Cheese
Instructions
- Place the Cutlets of Veal Tenderloin in a bowl and just cover with Milk. Refrigerate for at least 2 hours.
Egg Wash
- Blend Eggs, Olive Oil, Lemon Juice, Water and Salt.
Dry Coating
- Mix Breadcrumbs, Flour, Parsley Flakes, Salt, Black Pepper, Onion Powder, Garlic Powder, Sugar and Lemon Zest.
Cook
- Dip veal in egg mixture then dry coat and repeat. Let cutlets rest until frying pan is ready.
- Heat frying pan with ¼ cup Olive Oil and ½ stick Butter. When the oil/butter is hot, put cutlets in and fry for 1-2 minutes on each side. Really just to brown them. Place browned cutlets on a sheet pan.
- In sauté pan place ½ stick Butter, 2 tbsp Additional Olive Oil, Onion and Garlic. When onions are soft add Spinach. Cook until wilted - about 3 minutes. Place a portion of spinach under each cutlet.
- In same sauté pan make gravy by adding ½ stick More Butter and Flour. Cook for 2-3 minutes.
- Add Marsala Wine and cook for 2 minutes.
- Add Chicken Stock and Instant Coffee and cook until sauce thickens.
- Place Sliced Provolone Cheese and some Gravy on top of each cutlet.
- Place cutlets under a broiler for 2-3 minutes or until cheese is bubbly.
