This is a recipe for Veal Scallopini Saltimbocca served with a Bleu Cheese Polenta. If you like veal and polenta dishes I would recommend this dish. It is a classic Italian dish with the extra twist of Bleu Cheese. Enjoy!
Ingredients for the Bleu Cheese Polenta:
1 / 2 cup polenta Course
1 cup chicken broth
1 cup milk
1 ounces butter
2 ounces Onion
2 ounces of a good Bleu Cheese
Salt and pepper to taste
Begin with afar forward your saucepan and sweat the onion in butter. You will then add your polenta and cook for about 1 to 3 minutes. They will then add the chicken broth and your half of your cut by half, and then repeat. You then need to adjust the content of salt and pepper to your taste and cook for about another 5 minutes and then cap off the heat. It will continue to cook on board, while you prepare your saltimbocca. You can check on it from time to time and give a surprise. Do not forgetadd bleu cheese to serve th in front of you.
Ingredients you need for the calf Scallopini Saltimboca court:
1 6 grams of veal Scaloppini, beat veal chop
1 until 2 ounces of flour, for dredging
2 ounces Marsala dessert wine
2 ounces Parma ham
3 to 4 Unzen brown veal stock. You can always Whole Foods Market or the top end grocery stores
1 ounces butter
3 to 4 branches fresh parsley
1 ouncesThe sage leaves
To taste Salt and pepper
Toothpicks made of wood
Verify that the steak is well pounds, and that it is straight. You will then be the cutlets with salt and pepper. Once you done this Add the ham and sage, the pulp and fastened with a toothpick in the center of the steak. Then will guide the cutlets in flour and remove the excess flour from the chops. You will receive a frying pan and fry it in medium to medium heat. OnceThey are some of the pan heat canola oil and heat for about 10 seconds to add or too hot and the steak until it finish cooking. It should be about 3 to 5 minutes on each side. % Minutes is the maximum I would be on both sides do not go over this dish to cook. Remove the cutlets from the pan into a bowl and cover to keep warm, you are a marsala pan and add the brown veal stock and heat when it is well heated, that you will be removed and add the butter degalzeaway from the heat in the swirling, until it melted pan.
Then get ready, your meal on your plate. First, the bleu cheese in the polenta, add and give it a gentle stir. They will take your saltimboca and remove the toothpicks, slice into wedges and plate around the polenta. You will then add the sauce and serve.
