Don't you just love it when someone introduces you to a new favorite recipe? My dad never disappoints in this department!! Every time I am home he is always showing me a new dish he has stumbled upon. This time the recipe comes straight from the kitchen of Cake Boss Buddy Valastro.
The first time my dad made this recpe my mom raved about it for weeks. Weeks, people!! So when my god-parents came over for dinner this past weekend I knew I wanted it on the menu!
Tender veal is layered with creamy mozzarella, slightly peppery sage and salty prosciutto, sauteed until golden brown and then topped with a tangy wine sauce. (I veered from the original recipe and added a little lemon. Who doesn't love a little lemon??)
Adapted from Buddy Valastro
- 8 slices (about 1 pound) of veal cut for scallopine
- 8 ounces fresh mozzarella, thinly slices
- 8 large sage leaves (or 16 smaller sage leaves)
- 8 slices of prosciutto, thinly sliced
- 8 wooden skewers
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 tablespoon flour
- 1/2 cup white wine
- 1/2 cup chicken stock
- The juice of one lemon, plus lemon wedges for serving
- salt & pepper
- Preheat a serving platter in an oven set to 200ºF.
- Pound out veal slices between two pieces of plastic wrap. Salt and pepper each side. Arrange mozzarella slices on each piece of veal, then sage leaves, and finally prosciutto. Gently weave skewers through the meat to secure everything together.
- In a large skillet, over medium-high, heat olive oil and butter. Once butter is melted and foaming add the veal slices, prosciutto side down first, in batches of four. Saute veal on high for about one minute until prosciutto is browned and then flip, cooking about one minute more until veal is cooked through. Transfer to the heated serving platter in the oven to keep warm. Repeat with remaining batch.
- Once veal is cooked and warming in oven add flour to pan. Stirring frequently, cook flour until slightly browned. Slowly add wine and stock to the pan, making sure to scrape up any brown bits stuck to the pan. Cook over medium-low heat until sauce has reduced by half. Stir in lemon zest and lemon juice. Pour sauce over veal and serve. Enjoy!