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| VEAL SALTIMBOCCA |
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| Ingredients for Veal Chop |
1 each Center Cut Veal Chop
2 oz Seasoned Flour
2 oz Blended Oil
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| Ingredients for Sauce |
4 oz Veal Demi Glace
2 oz Marsala Wine
1 t Shallot, diced
1 t Garlic, minced
2 oz Domestic Mushroom, sliced
2 oz Blended Oil
To taste Salt and Pepper
1/2 oz Butter
1 t Chopped Fresh Herbs
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| Ingredients for Stuffing |
1 oz Roasted Red Pepper
1 oz Fresh Mozzarella Cheese
1 oz Proscuitto, sliced
2 each Basil Leaves
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| Ingredients for Spinach |
4 oz Baby Spinach
1 t Shallot, diced
1 t Garlic, minced
1 oz Blended Oil
To taste Salt and Pepper
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| Method for Chop |
| Cut a pocket into the veal chop (make a small incision in
loin with a knife, then using your fingers open up a
pocket into the meat so that the incision is not large
but the pocket is about the size of the loin).
Lay proscuitto on a table and place all the stuffing
ingredients on to proscuitto, roll into a cylinder.
Stuff chop with proscuitto roll.
Warm oil in a sauté pan until hot, not smoking.
Dredge chop in seasoned flour, sear in hot oil on both
sides and cook in a 450 degree oven until medium (7-10
minutes).
Let chop rest before slicing. |
| Method for Sauce |
| Heat oil in a sauce pan.
Sauté mushroom, shallot and garlic together.
Deglaze pan with wine and let reduce by 1/3.
Add demi glace and reduce by a 1/4.
Add butter, herbs and season to taste.
Keep sauce warm. |
| Method for Spinach |
| Warm oil in sauté pan.
Add spinach, shallot, garlic and cook until spinach is wilted.Place spinach in the center of the plate.
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| For Plate |
| Place spinach in the center of the plate.
Slice chop 1/3 down at an angle.
Stand chop up in front of spinach, place slice next to chop.
Iadle sauce on top and around chop.
Serve with your choice of starch. |
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