Monte Cristo Saltimbocca With Raspberry Sauce And Dijon Arugula

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs veal scallopini
• 1 cup flour, seasoned with salt and pepper
• 3/4 cup egg wash
• 2 cups panko breadcrumbs
• 5 ounces extra virgin olive oil
• 5 ounces clarified butter
• 4 ounces prosciutto, sliced paper-thin
• 6 ounces fontina cheese, sliced thin
• 6 ounces gruyere cheese, sliced thin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 shallot, minced
• 6 ounces dry wine, such as chardonnay
• 24 ounces chicken broth
• 6 tablespoons raspberry preserves
• 1 tablespoon clarified butter
• 3 shallots, minced
• 2 cups chicken broth
• 4 tablespoons dijon mustard
• 16 ounces arugula
• kosher salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 place veal on a cutting board covered with plastic wrap and evenly pound the veal to a thickness of 1/8-inch. slice the pounded veal crosswise to create evenly sized portions. season with salt and pepper on one side.
• 3 dredge the veal in the seasoned flour, then egg wash, then in the panko; set aside.
• 4 heat a skillet with 3 tablespoons oil and 3 tablespoons of the butter over medium high heat; brown veal until golden, turn, and brown 1 minute longer.
• 5 place seared veal on a cookie sheet and top each piece with 1/4 ounce prosciutto, 1/4 ounce of fontina, and 1/4 ounce of gruyere.
• 6 pour out all but 2 tablespoons of the fat from the skillet and increase the heat to high; stir around the shallots, then deglaze with the wine, continuing to cook until reduced by half.
• 7 add in the broth and reduce by half again; whisk in raspberry preserves, season, and remove from heat, but keep warm.
• 8 meanwhile, in another skillet, prepare the dijon arugula: melt butter over medium high heat; add shallot and sweat a minute. add the broth and reduce by half; whisk in mustard, then add arugula and wilt slightly (it will continue to wilt after being removed from heat). season with salt and pepper; reserve.
• 9 place veal in the oven to melt the cheese, about 3 minutes.
• 10 serve immediately by plating the sauce, top with 3 pieces of veal and place the dijon arugula alongside.