Veal Saltimbocca

Recipe Prepared and Presented By

John J. Hudak Jr., CEC, AAC

Executive Chef/Co-Owner, Maitre D Foods by Chef Hudak

Ingredients

6-8 Ounces Veal Medallions, Cut from Butt Tender or Top Round

1 Ounce Baby Spinach

Seasoned Flour As Needed * (Salt, Granulated Onion and Garlic and White Pepper)

1 Ounce Clarified Butter or Olive Oil

¼ Ounce Garlic, Finely Chopped

¼ Ounce Shallots, Diced

1 Ounce White Mushrooms, Sliced

1 Ounce Prosciutto, Shaved

2 Ounces Dry Marsala Wine

2-3 Ounces Veal Stock

2-3 Ounces Veal Demi Glace

2 Ounces Mozzarella or Provolone Cheese, Sliced or Shredded

¼ Ounce Whole Butter

Salt & White Pepper To Taste

Fresh Ground Black Pepper To Taste

Method of Preparation

1) Dredge veal medallions in seasoned flour, then sear evenly on both sides in clarified butter remove from pan, place on suitable baking pan and reserve for service.

2) Add spinach to the pan and sautŽ briefly, just until wilted, season with salt & pepper. Place on top of veal medallions.

3) Add garlic and shallots, sautŽ briefly.

4) Add mushrooms, sautŽ until tender.

5) Deglaze with Marsala wine and reduce by one half.

6) Add stock and reduce by one half again

7) Add demi glace until desired consistency is achieved.

8) Swirl in whole butter and adjust seasonings.

9) Top Veal and spinach with cheeses and place under broiler for 30 seconds, or in a 400 F oven until melted.

10) Once the cheese has melted evenly, place veal on pre-heated dinner plate and top with Marsala sauce.

11) Serve immediately and enjoy.