Veal Saltimbocca Sliders
Tender veal is layered with prosciutto and herbs, then served on soft slider buns for a classic Italian twist. These sliders deliver rich flavor in a fun, shareable format.
| Serving Size | 10 (2 1/2 oz. sliders) |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 15 mins. |
Ingredients
- 1 pound ground veal
- 2 egg whites
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- Pinch nutmeg
- 4 ounces heavy cream
- 4 ounces plain yogurt
- 4 ounces fresh bread crumbs
- 2 teaspoons fresh sage, minced
- 5 pieces thinly sliced prosciutto, cut in halves
- 10 fresh sage whole leaves
- 10 Fontina cheese slices
- 4 ounces dry bread crumbs
- 2 ounces clarified butter or vegetable oil
- 10 slider-size buns
- 10 beefsteak tomato slices
- 1 ounce yellow frisée
- ½ ounce balsamic vinegar
Preparation
- Place chilled ground veal and egg whites into a food processor, pulse until smooth. Add salt, white pepper and nutmeg, pulse until fully incorporated.
- Add heavy cream and yogurt slowly, pulsing until incorporated.
- Add fresh ground bread crumbs and minced sage leaves.
- Remove from food processor and shape into 2 ½ oz. patties.
- Roll patties lightly in bread crumbs and cover top with prosciutto.
- Heat clarified butter in a nonstick skillet large enough to hold patties in one layer without crowding.
- Cook patties in pan, prosciutto side down, for about three to four minutes, and turn. Continue cooking for another two to three minutes, or until golden brown.
- Place sage leaf on top of prosciutto and cover with Fontina cheese.
- Finish in oven until cheese is melted.
- Split buns in half and place a slice of tomato on bottom of each bun.
- Place a veal patty on top of each tomato slice.
- Place some frisée on top of patty, drizzle with balsamic vinegar and cover with top of bun.
Veal Saltimbocca Sliders
Tender veal is layered with prosciutto and herbs, then served on soft slider buns for a classic Italian twist. These sliders deliver rich flavor in a fun, shareable format.
10 (2 1/2 oz. sliders)
Prep: 10 mins.
Cook: 15 mins.
Preparation
- Place chilled ground veal and egg whites into a food processor, pulse until smooth. Add salt, white pepper and nutmeg, pulse until fully incorporated.
- Add heavy cream and yogurt slowly, pulsing until incorporated.
- Add fresh ground bread crumbs and minced sage leaves.
- Remove from food processor and shape into 2 ½ oz. patties.
- Roll patties lightly in bread crumbs and cover top with prosciutto.
- Heat clarified butter in a nonstick skillet large enough to hold patties in one layer without crowding.
- Cook patties in pan, prosciutto side down, for about three to four minutes, and turn. Continue cooking for another two to three minutes, or until golden brown.
- Place sage leaf on top of prosciutto and cover with Fontina cheese.
- Finish in oven until cheese is melted.
- Split buns in half and place a slice of tomato on bottom of each bun.
- Place a veal patty on top of each tomato slice.
- Place some frisée on top of patty, drizzle with balsamic vinegar and cover with top of bun.
Ingredients
- 1 pound ground veal
- 2 egg whites
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- Pinch nutmeg
- 4 ounces heavy cream
- 4 ounces plain yogurt
- 4 ounces fresh bread crumbs
- 2 teaspoons fresh sage, minced
- 5 pieces thinly sliced prosciutto, cut in halves
- 10 fresh sage whole leaves
- 10 Fontina cheese slices
- 4 ounces dry bread crumbs
- 2 ounces clarified butter or vegetable oil
- 10 slider-size buns
- 10 beefsteak tomato slices
- 1 ounce yellow frisée
- ½ ounce balsamic vinegar
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