- 1 lb veal scallopini 1/8” thin, 16 scallops
- 3 oz thin sliced prosciutto cut into 16 pieces, about 6 slices
- 2 tbsp minced fresh sage
- 8 in toothpicks brokenhalf
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp unsalted butter
- 1 cup minced shallot
- 2 cups diced portobello mushroom
- 1 tsp minced garlic
- 1/4 cup dry red wine
- 2 cups chicken stock
- 1/2 tsp good quality balsamic vinegar
Arrange veal on a large plate or tray. Place one piece prosciutto on each, sprinkle all evenly with sage. Working individually, roll ends of each piece of veal in towards center (in thirds), slightly overlapping in the middle. Secure with a toothpick at an angle so it’s nearly flat against veal. When all 16 scallopini are rolled up season both sides with salt and pepper.
Heat butter over medium-high heat in a large non-stick sauté pan. Working in batches, quickly brown veal on both sides (about 2 minutes per side). Place on a plate and tent with foil to keep warm. Add shallot and mushrooms to pan and cook, stirring frequently until softened and starting to brown or approximately 5-7 minutes. Add garlic to pan and cook for 1 minute.
Pour in wine and cook until nearly evaporated. Add chicken stock, increase heat to high, and boil/reduce until thick and syrupy. Stir in balsamic vinegar, season with additional salt and pepper. Return veal bundles to pan and gently rewarm/toss to coat. Serve veal saltimbocca spooned with mushroom sauce.
Ask your butcher to prepare/pound the scallopini for you –huge timesaver!