Oh Valentine’s Day, I’m never sure what to think about you. On one hand, the idea of a day for lovers to express what they mean to each other is kind of endearing. On the other, it’s usually filled with expectation, obligation and for some, disappointment. I have pretty much nixed V-day because I really don’t enjoy any holiday that brings with it expectation and obligation. No flowers, chocolate or fancy restaurant reservations are needed for me!
That said, I DO like to cook something special to tantalize cupid’s cute little pot belly… Hey, any excuse to cook something delicious and special is a good excuse for me. Besides, if you have a sweetheart, the best way to show them how much they mean to you is to cook something with love.
I think Valentine’s Day dinner is all about the details. So I picked a simple to make, yet impressive Veal Saltimbocca as the perfect Valentine’s Day dinner. Serve with a steamed green vegetable and roasted potatoes and you’ll be sure to put a smile on your love’s face!
Since I always make dishes to have leftovers, this dish serves 6 people. It can easily be made for only two.
- 1 teaspoon chopped fresh sage
- 1/8 cup whole sage leaves (about 40 leaves)
- 1 Tablespoon + 1 teaspoon olive oil
- 6 veal scaloppini, 4 ounces each
- Black pepper
- 1 whole large lemon
- 6 prosciutto slices (1 per piece of veal)
- 1 shallot, chopped
- ½ cup white wine
- ¼ cup chicken stock
- 2 Tablespoon heavy cream
- 1 ounce shaved parmesan cheese
Heat 1 teaspoon of olive oil in a large skillet over medium high heat. Add the whole sage leaves and sauté, stirring frequently to prevent burning, about 4 minutes or until slightly darker and crisp. Remove from the skillet onto a paper towel and set aside.
Sprinkle one side of each piece of veal with some freshly ground black pepper. Thinly slice the lemon and layer it on top of the veal. Sprinkle each piece of veal with the chopped sage and top with a piece of prosciutto. Press down to hold the package together.
Heat 1 Tablespoon of olive oil in the same skillet over medium high heat. In batches, carefully place the veal scaloppini, prosciutto side down in the skillet and cook 4-5 minutes. Carefully flip over with a spatula and cook an additional 4-5 minutes. Remove to a platter and keep warm in a low temperature oven while you finish cooking the remaining scaloppini.
Once all veal has been cooked, place the chopped shallot in the skillet and sauté 2-3 minutes until the shallot begins to soften. Add the white wine to deglaze the pan and reduce heat to medium low. Scrape up any veal bits with a wooden spoon and continue to simmer, stirring occasionally, for about 5-7 minutes until liquid is reduced by one-third. Add the chicken stock and continue simmering, stirring occasionally, until the liquid is reduced by one-half. Add the heavy cream and stir to combine. Cook 1 additional minute and remove from heat.
Plate the veal, drizzle with the shallot cream sauce and top with the shaved parmesan, sage leaves and lemon zest. Serve immediately.
Servings: 64 Serving Size: 1 veal cutlet
Calories: 250 Fat: 8.6g Sat. Fat: 3.6g Carbs: 8g
Sodium: 472mg Fiber: 1.5g Sugar: 0g Protein: 33g