Veal Saltimbocca with Mozzarella
Italian comfort food! A deliciously tender Italian Veal Saltimbocca with Mozzarella from the oven with sage, Parma ham, and roasted vegetables. This makes from a traditional Italian Saltimbocca, a delicious open variant with a luxurious feeling, a fine texture, and a very flavorful dinner recipe
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- frying pan
- oven dish
Ingredients
- 2 veal escalopes
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 slices zucchini ¼ inch (½ cm) thick
- 2 slices eggplant ½ inch (1 cm) thick
- 4 slices tomato ½ inch (1 cm) thick
- 4 slices mozzarella ¼ inch (½ cm) thick
- 2 slices Parma ham or Prosciutto
- sage fresh
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 390 °F (200 °C).
- Season the veal escalope with salt and pepper.2 veal escalopes, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Heat the butter and oil in a frying pan on high heat. Add the veal and bake on each side for 1 to 2 minutes until golden brown. Take out of the skillet and slice each piece of meat in two.2 tablespoons butter, 2 tablespoons olive oil
- Brush the vegetable slices with olive oil and bake the slices of zucchini, eggplant, and tomatoes in a grill pan.4 slices zucchini , 2 slices eggplant, 4 slices tomato
- Top a piece of veal with a slice of eggplant, zucchini, then the tomato, mozzarella, Parma ham, and sage.2 slices Parma ham, sage
- Put the second piece of veal on top followed by a slice of zucchini, tomato, and mozzarella.4 slices mozzarella
- Insert a skewer through the tower and place it in a baking dish. Repeat to prepare the other open Saltimbocca.
- Bake for 10-15 minutes in the oven.
NOTES
1. - veal escalopes
Deliciously tender meat, thinly sliced. Also known as Veal schnitzel (boneless veal steak) of veal cutlets. Veal escalopes come from the boneless shoulder steak or topside, and it is a nice, even piece of meat, with a fine structure and soft taste. If you get a rather thick steak, flatten it with a meat hammer between two plastic foil sheets, until you get steaks of ½ inch thickness.
2. - Roasted Vegetables
This recipe uses eggplant, tomato, and zucchini, but you can vary to your heart's content and omit (or add vegetables, like bell peppers). 3. - Oven This recipe is baked in the oven at 390°F (200°C) in a conventional oven. By using this setting, the meat dries out less. You can also use the convection setting, then heat the oven to 350 °F (180°C). 4. - Storage
You cannot keep open saltimbocca. If you have any leftovers, you can store the meat separately in a sealed box in the refrigerator (2 days) or in the freezer for up to 2 months. 5.- Nutritional value
The nutritional value shown is per veal saltimbocca.
This recipe uses eggplant, tomato, and zucchini, but you can vary to your heart's content and omit (or add vegetables, like bell peppers). 3. - Oven This recipe is baked in the oven at 390°F (200°C) in a conventional oven. By using this setting, the meat dries out less. You can also use the convection setting, then heat the oven to 350 °F (180°C). 4. - Storage
You cannot keep open saltimbocca. If you have any leftovers, you can store the meat separately in a sealed box in the refrigerator (2 days) or in the freezer for up to 2 months. 5.- Nutritional value
The nutritional value shown is per veal saltimbocca.
Nutrition
Calories: 647kcal | Carbohydrates: 7g | Protein: 54g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1233IU | Vitamin C: 12mg | Iron: 2mg
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