Chef Billy Stamboly from Basil Leaf Ristorante in the village of North Syracuse shares his recipe for one of their popular dishes. Enjoy!
Veal Saltimbocca
Ingredients:
2 3oz veal cutlets
2 thin slices prosciutto
5 medium sliced mushrooms
1 head escarole, cleaned and cooked
1/2 cup sherry wine
1/2 cup stock, chicken or beef
2 tablespoons tomato sauce
½ teaspoon fresh chopped garlic
Flour
Mozzarella cheese
Italian parsley & oregano
Olive oil
Method:
1. Wrap prosciutto around veal, and pound lightly together.
2. In a heated pan, lightly flour veal and add to pan with olive oil.
3. Brown on both sides and remove.
4. Put on a flat pan and top veal with mozzarella cheese and set aside.
5. In a sauté pan, add mushrooms, escarole, stock, wine, and sauce.
6. Season with a little salt and pepper, garlic and oregano.
7. Put veal in oven and melt cheese.
8. Reduce ingredients in pan to a little less than 1/2.
9. Plate mixture and put finished veal with cheese on top.
