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VEAL PARCELSThis classic favorite with an unforgettable name (saltimbocca means “jump in the mouth”) relies on the neat trick of pinning prosciutto to veal scallops, allowing the former to impart its fat and flavor to the latter when they are cooked together. Though most closely associated with Rome, saltimbocca turns up throughout Italy. While the stuffed baby peppers are not absolutely essential, they provide complementary sweetness and crunch.

  • Yield: 4 Servings


  • 8 slices veal top round, 3 ounces each
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons minced fresh sage, plus 8 large leaves
  • 8 very thin slices prosciutto (about 2 ounces total)
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter, plus 2 tablespoons cold
  • butter, cut into 6 pieces
  • 1 tablespoon olive oil
  • 1 large garlic clove, thinly sliced
  • ½ cup dry white wine
  • 1 cup Dark Chicken Stock
  • ½ lemon
  • Stuffed Baby Peppers (optional)
How to Make It
  1. orking with one piece of veal at a time, lay the slices between pieces of plastic wrap and use a meat mallet or the bottom of a heavy pan to pound them to about ⅛ inch thick, taking care not to tear the meat.
  2. Line up the veal scallops on your work surface. Season with salt and pepper and sprinkle with the minced sage. Top each piece of veal with a slice of prosciutto. Fold each veal scallop in half so the ends meet and the prosciutto encases the veal, then fold in half again to make a small parcel, set a sage leaf on top, and use a toothpick to seal the packet and secure the sage leaf.
  3. Spread the flour on a large plate. Lightly dredge the veal parcels in the flour, pressing gently to help the flour adhere. Shake off any excess flour and set the parcels on another plate.
  4. Heat a wide heavy skillet large enough to hold the parcels in a single layer over medium-high heat. Add the 2 tablespoons butter and heat until melted, tipping and tilting the pan to coat it. Add the veal parcels, sage side up, and cook until the parcels are golden brown on the first side, 5 to 7 minutes. Use tongs to turn them and brown on the other side, another 5 to 7 minutes. Transfer the veal to a large plate. Loosely tent the plate with aluminum foil and set aside.
  5. Pour out and discard the butter from the skillet. Pour in the oil and tip and turn the pan to coat it, heating the oil until it is shimmering and almost smoking. Add the garlic and cook, stirring frequently, until softened but not browned, about 2 minutes. Pour in the wine and stir with a wooden spoon to loosen any flavorful bits cooked onto the bottom of the pan, then bring to a simmer and simmer until the wine has evaporated, 7 to 8 minutes. Stir in the stock, bring it to a simmer, and simmer until reduced by half, about 5 minutes. Strain the contents of the skillet through a fine-mesh strainer into a clean skillet. Discard the solids. Off the heat, whisk in the 2 tablespoons cold butter, a piece or two at a time, to emulsify the sauce. Taste and season with a few drops of lemon juice; the desired effect is a balanced sauce with a pleasing acidity but without a distinctly lemony flavor.
  6. Add the veal to the sauce and warm through over medium heat, using the wooden spoon or a tablespoon to baste the packages with the sauce, about 5 minutes.
  7. Set 2 veal parcels on each of 4 dinner plates, arrange a few stuffed peppers alongside, if using, and serve.

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