lilbopeep
🌹 Still trying to get it right.
Peep's Saltimbocca
4 - 6 Servings
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
- 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
- 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.
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That's a meal fit for company!