Veal Chops Saltimbocca with Tomato Cream
D'Artagnan chef bio | Yield: 2
Try this easy recipe for baked veal chops wrapped in prosciutto with a creamy tomato sauce. Find out why the Italians call it saltimbocca - "jump into the mouth."
- 2 Veal Chops Milanese, patted dry
- Salt and freshly ground black pepper
- 6 whole sage leaves, divided use
- 2 slices Jambon de Bayonne
- 2 tablespoons olive oil
- Squeeze of fresh lemon juice
- ¼ cup white wine
- ¼ cup chicken stock
- ¾ cup stewed tomatoes, drained and chopped
- ¼ cup heavy cream
- Cooked pasta of your choice, for serving (optional)
- Preheat oven to 350 degrees F.
- In a large cast iron pan or oven-proof skillet, heat olive oil over medium-high flame. Season chops with salt and pepper. Top each chop with 2 sage leaves, then wrap with ham, pressing to seal. Place the chops sage side down and sear until ham is nicely browned, about 2 minutes. Turn chops and continue to cook about 2 minutes more. Put pan in the oven and bake until an instant-read thermometer inserted horizontally in the center of each chop registers 140 degrees F, about 8-10 minutes. Remove chops to a cutting board to rest and tent with foil.
- Pour off the excess oil from the pan. Return pan to high heat and carefully pour in wine, scraping up any browned bits from the bottom of the pan. Add the chicken stock and continue cooking until reduced by half. Finely chop remaining sage leaves. Add the tomatoes, cream, and chopped sage. Taste for seasoning and add salt and/or pepper, if needed. Place veal chops on top of sauce and serve with your favorite pasta.