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Veal Saltimbocca recipe (Meat)

Yield: 4 servings

4   veal schnitzels
200 g broccoli
8   slices pancetta
8   fresh sage leaves
2 tablespoons olive oil
2   crushed cloves garlic
1/3 cups pine nuts
1/3 cups white wine
1 cup thickened cream
some   Crusty Italian bread

Posted by Vireja69 on Feb 5, 2011


Place the broccoli in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain. Top each piece of veal with 1 sage leaf and 1 slice of pancetta. Heat 1 tablespoon of oil in a frying pan over high heat. Add the veal, pancetta-side down, and cook for 2 minutes. Turn and cook for 1 minute. Transfer to a plate and cover with foil to keep warm. Heat remaining oil in the pan. Add the broccoli, garlic and pine nuts and cook, stirring, for 3 minutes. Transfer to a bowl. Add the wine to the pan and cook for 30 seconds. Add the cream and season with salt and pepper. Cook for 2 minutes. Divide the broccoli mixture and veal among serving plates. Pour over the sauce and serve with crusty bread.

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