| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 4 veal chops, pounded 1/2 to 1/4-inch thick
- 4 thin lemon slices
- 4 sage leaves, plus 1 teaspoon finely chopped
- 4 large slices prosciutto
- 3 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 (14.5 can) whole tomatoes, drained and chopped
- 1/2 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
- Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
- Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.
Reviews
Made this recipe once with no alterations and it was beautiful and delicious. Will definitely make this again!
I have made this time and time again for family and friends. Everyone loves this dish! It’s so elegant and easy at the same time. It’s become one of my 10 go-to recipes!
I made this just a while ago and it is sooo good. I used chicken breast instead but did it just the way she instructed. Thanks so much for this Giada. My husband thanks you too.
Love this dish, but not sure why the cream always seems to curdle a bit when added to the sauce. Usually replace the veal with center cut pork chops, thicker sliced, pan seared and finished in the oven.
Easy to make and delicious. My step son said it was one of the best Italian dishes he has ever eaten. I am getting ready to make it again.
So easy to make and fantastically flavorful. The lemon slices add a great twist to traditional plates of the category. I’ve been switching chicken for the veal lately and its just as great.
SLICE THE LEMON PAPER THIN! I thought this recipe was just “OK” I used veal scallopini because that was what my grocery store sold. I cooked it exactly how she did on the show too. I was disappointed mostly in how the veal turned out, initially when i first took a bite after frying it, I thought it tasted perfect, but after letting it sit for about 30 mins, it tasted much more sour/acidic. The sauce tasted more like a tomato soup.. too much wine?? perhaps my wine wasn’t dry enough? The result looked a lot like hers, but I just didn’t care for it.. I also usually love lemon in dishes so I’m pretty sad I thought this was too sour.. Maybe I should have taken out the lemon and sage immediately after? or used thinner lemon and dried sage like someone else did… Oh well, I think I’ll try Tyler Florence’s version next time. hehe.
Awesome. I usually stay away from tomatoes because they make everything too acid. Anyway, I decided to try this recipe and it was everything I dreamed of -easy to prepare, fast, and tasty. The freshness of the lemon just combines perfectly with the saltiness of the prosciutto. Also the sage tasted so good. After pouring the sauce on top of the veal and adding some chopped sage, the warmth of the sauce made the sage be even tastier. Awesome recipe.
I made this for my dinner party and it was amazing!!! The sauce itself could have been a soup, it was that good. The freshness of the lemon really brought it all together. Easy to make recipe as well!!!
After watching Giada cook this on TV, I immediately went out to get the veal, along with the other items. I prepared this as directed (for my sister who was recovering from knee replacement surgery) and it was the best thing I ever ate! Absolutely delicious. She loved it too. So easy; so good!
T.J.
Burbank