Veal Chop Saltimbocca

Name: Veal Chop Saltimbocca
Yield: 4 servings
Ingredients: 4 boneless veal loin chops, each about 3/4 inch thick; 1/2 teaspoon salt, plus more for seasoning meat; 1/4 teaspoon freshly ground black pepper, plus more for seasoning meat; 4 thin lemon slices; 4 sage leaves, plus 1 teaspoon finely chopped fresh sage; 4 large slices prosciutto; 3 tablespoons olive oil; 1/2 cup dry white wine; 1/2 cup low-sodium chicken broth; 1 (14.5-ounce) can whole tomatoes,drained and chopped; 1/2 cup heavy cream

December 9, 2011

Traditionally saltimbocca is made with veal cutlets, rather than chops, but a thicker cut of meat makes for a heartier dish. When you sauté the chops the prosciutto forms a great, salty crust on the outside and the lemon gets caramelized, making a yummy, savory package.

Recipe notes

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