Saltimbocca à la Jules
This is the Saltimbocca à la Jules recipe.
- Prep: 15 min
- Cooking: 10 min
- Refrigeration: 30 min
Ingredients
- 4 thin veal cutlets
- 4 slices of prosciutto or Forêt Noire ham
- 8 thin slices Canadian Fontina cheese rindless
- All-purpose flour (to sprinkle)
- 3 eggs beaten
- 1/3 cup (80 mL) grated Canadian Parmesan cheese
- 1 cup (250 g) regular bread crumbs or Italian bread crumbs
- 4 tbsp (60 mL) butter
- 2 lemons
- Salt and freshly ground pepper to taste
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Preparation
Cutlets must be very thin. To make them thinner, place between sheets of aluminum or waxed paper and use a rolling pin.
Season each cutlet with salt and pepper and place a slice of Canadian Fontina cheese, a slice of ham and another slice of cheese on it.
Fold edges of veal to cover ham and cheese. Sprinkle with flour and let sit in refrigerator for half an hour.
Slice lemons very thinly.
Beat eggs and dip cutlets into them.
Mix Canadian Parmesan cheese and bread-crumbs. Season with salt and pepper. Coat each cutlet with above mixture. Heat half of the butter and sauté cutlets 5 minutes on each side until golden. Place on plates and garnish with lemon slices.
Heat the rest of butter until it foams and pour over cutlets while still very hot. You may also heat 4 tbsp (60 mL) of broth and 4 tbsp (60 mL) of Marsala wine and pour over cutlets.
Tips
Nutritional information
Per serving| Energy: | 506 Calories |
| Protein: | 45 g |
| Carbohydrate: | 7 g |
| Fat: | 32 g |
| (% DV*) | |
|---|---|
| Calcium: | 37 % / 411 mg |
