chef yvette - March - Veal Saltimbocca and Gentle March

chef yvette march March is a month of tranquility, where the year starts to settle in and something practical is always appreciated. With its beautiful weather, March brings along a recipe originating from the Mediterranean, Veal Saltimbocca.

Saltimbocca which means “jumps in the mouth” in Italian implies that the food is so delicious and savory that it melts in your mouth.

To start, season the veal with salt and pepper, pound with fresh sage and Prosciutto ham. Then, proceed to do the breading by patting the veal in dry flour, dip the flour product in the egg wash, and finally coat the product with breadcrumbs. Now, add the olive oil into the pan, add the garlic with the chiffonade of sage and pan-fry the veal. In another pan add the vegetable oil and sauté the onion, garlic and fennel. Then, add the peas, season with pepper and salt, and add the chicken stock. Turn the heat to low and cook till liquid is almost gone. When the veal is cooked, remove from pan, and deglaze the pan with lemon juice and add the demiglace. Finish by taking the pan off the fire and adding about a tablespoon of butter, move the pan in a circular motion in order for the butter to melt with the remaining heat.

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Enjoy!...