Bertolli

Charlotte Veal Recipe List

Caffe Siena

230 N. College Street, Charlotte, NC 28202
704-602-2750

VEAL SALTIMBOCCA

Ingredients for Veal Chop

1 each Center Cut Veal Chop
2 oz Seasoned Flour
2 oz Blended Oil

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

Ingredients for Stuffing

1 oz Roasted Red Pepper
1 oz Fresh Mozzarella Cheese
1 oz Proscuitto, sliced
2 each Basil Leaves

Ingredients for Spinach

4 oz Baby Spinach
1 t Shallot, diced
1 t Garlic, minced
1 oz Blended Oil
To taste Salt and Pepper

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.

    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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