The translation of this name from Italian is “jump in mouth” which is the sensation you get as you bite into a tender piece of this veal topped with fresh sage and prosciutto. All of your taste buds will be tantalized.
- 1/4 cup (50 mL) all-purpose flour
- 1/4 tsp (1 mL) each salt and pepper
- 1 lb (500 g) Ontario veal scallopini
- 2 tbsp (30 mL) olive oil
- 1 cup (250 mL) dry white wine
- 4 (2 oz/ 60 g) slices prosciutto, slivered
- 8 fresh sage leaves, slivered
- 1/4 cup (50 mL) freshly grated Parmesan cheese
Cut veal into serving sized pieces. In shallow dish, combine flour, salt and pepper. Dip veal into flour, coating both sides and shaking off excess flour. Transfer to waxed-lined plate. Repeat with remaining veal; reserving excess flour.
In a large nonstick skillet, heat a small amount of the oil over medium-high heat. Brown veal in small batches, for about 1 minute per side, adding more oil as necessary between batches. Transfer to large shallow baking dish.
Reduce heat to medium; add 1 tsp (5 mL) of the remaining oil to pan. Sprinkle in reserved flour; cook, stirring, for about 1 minute. Gradually whisk in wine; simmer, stirring, for about 3 minutes or until slightly thickened. Pour over veal in dish. Sprinkle with prosciutto and sage. (Dish can be cooled, covered and refrigerated for up to 8 hours. Reheat in 350 F (180 C) oven for about 20 minutes or until hot). Sprinkle with Parmesan and broil for 2 minutes or until cheese is melted.
Source: Ontario Veal Appeal (ontariovealappeal.ca)