Monte Cristo Saltimbocca With Raspberry Sauce and D

Name: Monte Cristo Saltimbocca With Raspberry Sauce and Dijon Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs veal scallopini; 1 cup flour, seasoned with salt and pepper; ¾ cup egg wash; 2 cups panko breadcrumbs; 5 ounces extra virgin olive oil; 5 ounces clarified butter; 4 ounces prosciutto, sliced paper-thin; 6 ounces Fontina cheese, sliced thin; 6 ounces gruyere cheese, sliced thin; ½ teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 1 shallot, minced; 6 ounces dry white wine, such as Chardonnay; 24 ounces chicken broth; 6 tablespoons raspberry preserves; 1 tablespoon clarified butter; 3 shallots, minced; 2 cups chicken broth; 4 tablespoons Dijon mustard; 16 ounces arugula; kosher salt; fresh ground black pepper

Servings: persons

1 12 lbs veal scallopini
1 cup flour, seasoned with salt and pepper
¾ cup egg wash
2 cups panko breadcrumbs
5 ounces extra virgin olive oil
5 ounces clarified butter
4 ounces prosciutto, sliced paper-thin
6 ounces Fontina cheese, sliced thin
6 ounces gruyere cheese, sliced thin
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 shallot, minced
6 ounces dry white wine, such as Chardonnay
24 ounces chicken broth
6 tablespoons raspberry preserves
1 tablespoon clarified butter
3 shallots, minced
2 cups chicken broth
4 tablespoons Dijon mustard
16 ounces arugula
kosher salt
fresh ground black pepper

1
Preheat the oven to 400 degrees F.
2
Place veal on a cutting board covered with plastic wrap and evenly pound the veal to a thickness of 1/8-inch.
3
Slice the pounded veal crosswise to create evenly sized portions.
4
Season with salt and pepper on one side.
5
Dredge the veal in the seasoned flour, then egg wash, then in the panko; set aside.
6
Heat a skillet with 3 tablespoons oil and 3 tablespoons of the butter over medium high heat; brown veal until golden, turn, and brown 1 minute longer.
7
Place seared veal on a cookie sheet and top each piece with 1/4 ounce prosciutto, 1/4 ounce of fontina, and 1/4 ounce of Gruyere.
8
Pour out all but 2 tablespoons of the fat from the skillet and increase the heat to high; stir around the shallots, then deglaze with the wine, continuing to cook until reduced by half.
9
Add in the broth and reduce by half again; whisk in raspberry preserves, season, and remove from heat, but keep warm.
10
Meanwhile, in another skillet, prepare the Dijon arugula: Melt butter over medium high heat; add shallot and sweat a minute.
11
Add the broth and reduce by half; whisk in mustard, then add arugula and wilt slightly (it will continue to wilt after being removed from heat).
12
Season with salt and pepper; reserve.
13
Place veal in the oven to melt the cheese, about 3 minutes.
14
Serve immediately by plating the sauce, top with 3 pieces of veal and place the Dijon arugula alongside.

1684

kcal

Calories

114

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 12 lbs veal scallopini, 1 cup flour, seasoned with salt and pepper, ¾ cup egg wash, 2 cups panko breadcrumbs, and more.

Yes, Monte Cristo Saltimbocca With Raspberry Sauce and Dijon Arugula falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monte Cristo Saltimbocca With Raspberry Sauce and Dijon Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions