As promised, Veal Chop Saltimbocca is here to announce our new digs at Savoring Today … a special meal to celebrate a exhilarating new season. Over this next year we plan to release our first e-cookbook, write a proposal for the next project, and begin to develop instructional videos. I am grateful for the encouragement and friendship of my on-line community—thank you—everything we do is with you in mind.
Do you plant sage in your herb garden? I do, and this is why. Four years ago when I posted Chicken Saltimbocca, it was the reason sage was afforded a spot next to my beloved basil. It turned out hardy enough to survive the winter and waits patiently for its next assignment. While it is infrequent, it is important.
As a food blogger, there is always something to eat around our house, but I try to make a special weekend meal. From the freezer, I could hear the begging sounds coming from the veal loin chops to get on the menu, but the rainy-cloudy-gloomy-chill that hung over May did not foster a grilling mood. As hard as it is to top the primal scent of meat hitting hot grill grates, the trio of wine, lemon, and garlic christened with butter is enough to bring contentment at the stove. As I mentioned, you don’t have to use veal for this recipe, chicken will make you happy too, but it doesn’t pull off special the way veal does.
Truly, there is only so much credit one can take for making this meal taste so good. I can’t take credit for the magic prosciutto brings, only for the minimal effort to make sure it all hits the pan at the right time. Prosciutto has clingy, shrink wrap super powers to deliciously transform whatever it covers and veal is no exception. So it is prosciutto that makes us the hero here, brilliantly serving a sumptuous meal in less than 30 minutes. Yep, start to finish, including the Roasted Brussels Sprouts and spiralized zucchini noodles; it might be one of the least fussy things you do this week to yield so much pleasure and be somebody’s hero.
- ¼ cup flour (sweet rice flour for gluten-free)
- 1 teaspoon ground black pepper
- 2 veal loin chops, about ½ pound each
- 16 whole fresh sage leaves, or enough to cover one side of each chop
- 2 thin slices prosciutto
- 2-3 tablespoons olive oil
- ¼ cup + 2 tablespoons dry white wine
- ½ tablespoon freshly squeezed lemon juice
- 2 tablespoons butter
- 1 clove garlic, minced
- ¼ cup + 2 tablespoons chicken stock
- 1 tablespoon minced fresh parsley leaves
- Pinch sea salt
- Combine flour and pepper. Trim excess fat from edges of veal chop and dry with paper towels. Dredge veal in flour, shake off any excess. Transfer to cutting board and arrange 8-10 sage leaves over each one. Place 1 slice of prosciutto on top of each veal chop and allow to drape over the ends.
- Heat 2 tablespoons oil in a skillet over medium heat. Carefully lay the chops in the pan, prosciutto-side down; cook until prosciutto is browned and crisp, about 4 minutes on each side. Add oil as needed. Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
- Pour off excess fat from skillet, and while off-heat, stir in white wine to deglaze the pan. Return to heat and simmer 5 minutes or until reduced to about ⅓ cup. Stir in lemon juice, stock and garlic; simmer 3 minutes to reduce slightly. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper, to taste.
- Spoon sauce over chops just before serving.