Veal Saltimbocca with Apples and Papardelle Courtesy Of: Sysco Vancouver Veal Saltimbocca with Apples and Papardelle 1 Portion


  1. Fry a slice of prosciutto in a med hot pan until crispy. Remove and cut into strips
  2. Season and sear off your veal med rare.  Remove from hot pan and keep aside
  3. Add butter to pan and sauté onions apples and garlic until just golden.
  4. Flame with the sherry, add ½ of the prosciutto and the minced sage.
  5. Add the demi and the cream. Bring to a simmer.
  6. Check the seasoning.
  7. Add the pasta and toss.
  8. Add the veal and toss (do not simmer the veal!)
  9. Plate in a hot pasta plate and garnish with the remaining crispy prosciutto and fried sage leaves