lilbopeep
09-13-2011, 02:16 PM
Peep's Saltimbocca
4 - 6 Servings
6 boneless cutlets - pork loin, chicken or veal, 1/2-inch thick
6 slices (≈1/4 lb.) prosciutto (or smoked ham or boiled ham), sliced paper thin
6 slices (≈1/4 lb.) sliced Swiss cheese
4 TBSP butter
2 TBSP olive oil or vegetable oil
3 TBSP flour
3/4 cup dry white wine
1 1/2 cups chicken stock
Herbs and Spices (to taste):
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground red pepper flakes
Cayenne
Hungarian Paprika (sweet, hot or both)
Poultry seasoning
Dried sage leaves, crushed or rubbed sage
Additional Items needed
Toothpicks
Waxed paper, parchment paper or plastic wrap
Place cutlet on work surface and cover with waxed paper, parchment paper or plastic wrap.
Pound meat thin with flat side of mallet and set aside.
Repeat for each cutlet.
Season cutlets on top side with herbs and spices to taste.
Divide prosciutto and cheese among cutlets.
Roll up each cutlet up jelly roll style; secure with toothpicks.
Season rolls with additional herbs and spices on all sides.
Heat butter and oil in large heavy pan (I used cast iron); brown meat on all sides over high heat, 5 to 10 minutes.
Lower heat and continue cooking (turning several times so they don't burn) till fully cooked (internal temperature of 145°F).
Remove cutlets from pan (leave drippings in pan).
Stir flour into drippings in pan and cook for 1 - 2 minutes.
Add wine and stock; bring to boil and cook till thickened.
Place cutlets in pan and cover; simmer on low heat till tender (about 30 - 35 minutes)
Serve saltimbocca with gravy.
Pork Saltimbocca Pictured below
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/091211_pork_saltimbocca.jpg
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/091211_pork_saltimbocca_mashed_green_beans_close.j pg
4 - 6 Servings
6 boneless cutlets - pork loin, chicken or veal, 1/2-inch thick
6 slices (≈1/4 lb.) prosciutto (or smoked ham or boiled ham), sliced paper thin
6 slices (≈1/4 lb.) sliced Swiss cheese
4 TBSP butter
2 TBSP olive oil or vegetable oil
3 TBSP flour
3/4 cup dry white wine
1 1/2 cups chicken stock
Herbs and Spices (to taste):
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground red pepper flakes
Cayenne
Hungarian Paprika (sweet, hot or both)
Poultry seasoning
Dried sage leaves, crushed or rubbed sage
Additional Items needed
Toothpicks
Waxed paper, parchment paper or plastic wrap
Place cutlet on work surface and cover with waxed paper, parchment paper or plastic wrap.
Pound meat thin with flat side of mallet and set aside.
Repeat for each cutlet.
Season cutlets on top side with herbs and spices to taste.
Divide prosciutto and cheese among cutlets.
Roll up each cutlet up jelly roll style; secure with toothpicks.
Season rolls with additional herbs and spices on all sides.
Heat butter and oil in large heavy pan (I used cast iron); brown meat on all sides over high heat, 5 to 10 minutes.
Lower heat and continue cooking (turning several times so they don't burn) till fully cooked (internal temperature of 145°F).
Remove cutlets from pan (leave drippings in pan).
Stir flour into drippings in pan and cook for 1 - 2 minutes.
Add wine and stock; bring to boil and cook till thickened.
Place cutlets in pan and cover; simmer on low heat till tender (about 30 - 35 minutes)
Serve saltimbocca with gravy.
Pork Saltimbocca Pictured below
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/091211_pork_saltimbocca.jpg
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/091211_pork_saltimbocca_mashed_green_beans_close.j pg