Saltimbocca cutlets with Gruyère
Saltimbocca is a traditional Italian dish of veal wrapped in prosciutto and sage leaves. Here, however, we have veered significantly off the path of tradition by making cheesy saltimbocca cutlets, adding a slice of Le Gruyère cheese and breading and shallow frying the veal. While it might not be a classic recipe, it’s undeniably a good one, particularly when served with a sharp tomato salad
Ingredients
Metric
Imperial
- 4 veal chops
- 8 sage leaves
- 4 slices of Gruyère
- 4 slices of prosciutto
- 2 eggs
- 200g of milk
- 200g of plain flour, seasoned
- 200g of Panko breadcrumbs
- vegetable oil, for deep frying
Equipment
- Meat mallet/tenderiser
Method
Take the veal chops and place between 2 large sheets of clingfilm. Bash each chop with a rolling pin or meat tenderiser to thin out
Place two sage leaves and a large strip of Gruyère on top of each chop. Then, wrap the chop in the prosciutto. Repeat this with all four chops
- 8 sage leaves
- 4 slices of Gruyère
- 4 slices of prosciutto
Whisk the eggs into the milk to make the egg wash
- 2 eggs
- 200g of milk
Pané (bread) the chops by dipping them in the seasoned flour, then the egg wash and finally the breadcrumbs
- 200g of plain flour, seasoned
- 200g of Panko breadcrumbs
Repeat this process again with each chop, so they have a double coating
Heat an inch or so of oil in a deep, heavy pan to 150°C
- vegetable oil, for deep frying
Carefully add the veal, in batches, into the oil and shallow fry the cutlets for about 2 minutes or side, or until the breadcrumbs are golden brown. Remove from the oil and drain the cutlets on paper towels. Repeat with the remaining cutlets
Preheat the grill to its highest setting
Top each fried cutlet with more Gruyère and then grill until the cheese is melted and bubbling. Serve hot
Brought to you by Le Gruyère AOP
Brought to you by Le Gruyère AOP
Brought to you by Le Gruyère AOP
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