Veal Saltimbocca

Ingredients

½ pound veal scallops

15 sage leaves, preferably fresh

5 ounces serrano ham or prosciutto

½ cup flour

1 cup red wine

1 Fill the veal scallops with the serrano ham or prosciutto and a sage leaf. Close the scallops well and seal them with toothpicks. Lightly flour.

2 Preheat the Royal Prestige® NOVEL™ 10.5” Skillet over medium-high heat for three minutes or until drops of water roll on the surface without evaporating.

3 Sear the scallops on both sides with the skillet partially covered. Remove the scallops and set them aside.

4 In the same skillet, pour in the wine and cook for a couple minutes for the alcohol to evaporate. Then add the broth.

5 Add the butter and whisk to combine and add shine and texture to the sauce. Season with salt and pepper to taste.

6 Return the scallops to the skillet, cover with the Redi-Temp™ Valve open, and cook until it whistles. Lower the temperature to low heat, close the valve and cook for 8 more minutes.

7 Serve the scallops bathed in the sauce.

2/3 cup beef broth

2 tablespoons cold butter in cubes

Salt and pepper to taste

Yield

2 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

Prep Time

Instructions 30 minutes