Italia
Italia
Masterprint

Buy at AllPosters.com

 

 

 

 

 

BN Membership 120x90 
Oprah's Book
Club Picks

 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Emeril Lagasse's Veal Saltimbocca

 

 

Shop igourmet.com
Taste the international flavors of igourmet.com

“What I am jazzed about is knowing that this is a new week,
and Mother Nature’s making new ingredients.”

~ Emeril Lagasse


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]

 

 

 


Emeril's TV Dinners
Kickin' It Up a Notch
with Recipes from
Emeril Live and
Essence of Emeril


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Roma, Gloria dell Italia
Roma, Gloria dell Italia
Art Print

Cathey, Thomas L.
Buy at AllPosters.com

 

 

 

Emeril Lagasse's Veal Saltimbocca
Recipe Courtesy of Emeril Lagasse

 Yield: 4 servings

12 small veal scaloppini
Salt
Freshly ground black pepper
12 slices of Parma Ham
12 leaves of fresh sage
6 toothpicks, cut in half
Flour for dredging
2 tablespoons butter
4 tablespoons olive oil
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
12 additional sage leaves for garnish

Season the veal with salt and pepper. Place a sage leaf on top of the
veal. Wrap the veal and sage in a slice of the Prosciutto and secure
with a toothpick.
Dredge the veal in seasoned flour and shake off excess flour. In a large
sauté pan, over medium heat, melt 2 tablespoons of the butter and 2
tablespoons of the olive oil. Add the veal and sauté for 2 to 3 minutes
on each side. Remove the toothpicks and set aside. Cook the remaining
veal in batches using more olive oil as necessary. Deglaze the pan with
the wine to make a sauce.
In another sauté pan, heat 2 tablespoons olive oil. Sauté the escarole
until tender, about 5 minutes. Just before serving add the garlic and
mix well. To serve, mound the escarole in the center of each plate.
Arrange three of the veal slices in the center of each plate. Spoon the
sauce over each plate.
 

Featured Archive Recipes:
BAM!
Emeril's Beef and Mushroom Risotto
Emeril's Smothered Veal Chops with
Tasso Mushroom Gravy

Veal Rockefeller
Veal Scallops with Mushrooms
Veal Scallops in Sour Cream
Veal Scaloppine a la Romana
 

Index - Beef Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index

Recipe Archives Index

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2008 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: September 27, 2008.