New York City Chefs Daily Recipe for 9/10/2001 : Recipe for Veal Saltimbocca with Fontina Cheese
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Veal Saltimbocca with Fontina Cheese recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 9/10/2001 : Recipe for Veal Saltimbocca with Fontina Cheese
"Veal Saltimbocca & Fontina Cheese"

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8 veal cutlets, about 3 ounces each
8 thin slices prosciutto or ham
8 thin slices of fontina cheese
25 sage leaves
5 tablespoons butter
1 or 2 tablespoons olive oil
1 cup dry white wine
Salt and pepper

Preheat oven to 350 degrees.  Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4 inch thickness.  Cut each cutlet into 3 pieces. Cut each ham and cheese slice into three pieces.  Place 1 sage leaf on each piece of veal, cover with ham and then with cheese.  In a large frying pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium high heat. Add as many pieces of veal, cheese side up, as will fit in pan without crowding and cook 1 to 1 and 1/2 minutes, or until lightly browned on bottom.  Remove veal to a platter. Repeat with remaining veal, adding 1 more tablespoon oil if pan becomes dry.  When all veal is on platter place in oven and bake 2 to 3 minutes or until cheese begins to melt.  Meanwhile, add wine to frying pan and bring to a boil over high heat, scraping up any browned bits from bottom of pan. Cook until reduced by half. Whisk in remaining 3 tablespoons butter until just melted. Season with salt and pepper. Pour sauce over veal and serve.  Veal serves 4 to 6.
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