Label
All
0
Clear all filters

Julee Rosso, Sheila Lukins

Saltimbocca for Two

Rate this recipe

Preparation info

  • 2

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Layers of the thinnest of veal scallopine, prosciutto, fresh sage, and Parmesan—a great light dinner for a special evening.

Ingredients

  • 8 ounces veal scallopine (4 scallops), pounded thin
  • Salt and freshly ground black pepper, to taste
  • Unbleached all-purpose flour for dusting
    • <

Method

  1. Preheat the oven to 375°F.
  2. Season the veal lightly with salt and pepper, and dust with flour, shaking off any excess.
  3. Melt 2 tablespoons of the b
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title