Veal with Prosciutto and Sage Recipe

Name: Veal with Prosciutto and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/4 cup chopped shallots; 12 fresh whole sage leaves or 1 teaspoon dried, rubbed; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 1 bay leaf; 1 cup dry white wine; 1 cup beef stock or canned broth; 1 cup chicken stock or canned low-salt broth; 1/2 cup whipping cream; 8 4-ounce boneless veal rib chops; All purpose flour; 2 tablespoons olive oil; 8 paper-thin prosciutto slices

Servings: persons

1 tablespoon butter
1/4 cup chopped shallots
12 fresh whole sage leaves or 1 teaspoon dried, rubbed
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup dry white wine
1 cup beef stock or canned broth
1 cup chicken stock or canned low-salt broth
1/2 cup whipping cream
8 4-ounce boneless veal rib chops
All purpose flour
2 tablespoons olive oil
8 paper-thin prosciutto slices

1
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
2
Add chopped shallots, sage, thyme and bay leaf and sautee 2 minutes.
3
Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes.
4
Add whipping cream and boil until reduced to sauce consistency, about 2 minutes.
5
Season with salt and pepper.
6
(Sauce can be prepared 4 hours ahead.
7
Cover and refrigerate.)
8
Pound each veal chop between sheets of waxed paper to 1/2-inch thickness.
9
Sprinkle veal with salt and pepper.
10
Dredge veal in flour; shake off excess.
11
Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat.
12
Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side.
13
Wrap 1 prosciutto slice around center of each piece of veal.
14
Arrange 2 veal pieces on each plate.
15
Strain sauce, if desired.
16
Bring sauce to simmer.
17
Pour around veal and serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, 1/4 cup chopped shallots, 12 fresh whole sage leaves or 1 teaspoon dried, rubbed, 2 teaspoons chopped fresh thyme or 1 teaspoon dried, and more.

Yes, Veal with Prosciutto and Sage falls under the Meat & Poultry 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.

Veal with Prosciutto and Sage

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