An elevated twist on a traditional Italian Saltimbocca dish, this recipe was inspired by a southern hunting camp tradition of wrapping wild duck breasts. The method of searing the poppers in your Knob Creek® x Smithey® 18x seasoned cast iron skillet and using Knob Creek® 18 Year Old to deglaze the pan and top with this signature special sauce truly takes this dish to the next level.
Saltimbocca is Italian for ‘jumps in the mouth’ and these veal poppers will do just that!
1 ½ LBS VEAL MEDALLIONS
1 ½ TEASPOONS KOSHER SALT
2 tablespoons unsalted butter
½ TEASPOON FRESHLY GROUND PEPPER
¼ POUND THINLY SLICED COUNTRY HAM (SLICED IN THE STYLE OF PROSCIUTTO)
20 FRESH SAGE LEAVES
1/2 cup all-purpose flour
4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS UNSALTED BUTTER
4 EACH BAMBOO SKEWERS (8-INCHES LONG)
18 Year Sauce
3 cups beef broth
4 sprigs fresh thyme plus 1 teaspoon chopped fresh thyme
2 sprigs rosemary plus 1 teaspoon
chopped fresh rosemary
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon Dijon mustard, plus more for serving
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Using a meat mallet, pound the veal cutlets, between 2 sheets of plastic wrap until each piece is about ¼-inch thick. Cut into strips approximately 2-inches long.
Lightly season with salt (little is needed, as the country ham is salty) and pepper to taste.
Cut the country ham to the same size as the strips of veal.
Lay the country ham atop each piece of veal, gently pressing the country ham against the veal to adhere.
Place a sage leaf on top of the country ham.
Roll each piece of veal and secure with the bamboo skewer. Place 5 pieces of veal on each skewer
Place the flour on a large plate. Dredge each veal skewer in the flour making sure to evenly coat. shake off any excess, and set aside.
In your Knob Creek x Smithey 18x seasoned cast iron skillet, heat the olive oil and butter over medium-high.
Add the veal skewers and cook until lightly browned. Then, flip and cook the other side.
Once lightly browned on all sides, remove from the heat. Transfer the skewers to a paper towel-lined plate.
Drain and discard the oil and butter from the skillet.
Return the skillet to the heat, and deglaze with the apple cider vinegar.
Add the Knob Creek 18 Year Old Bourbon and cane syrup and cook until reduced by half.
Stir in the remaining 2 tablespoons of butter; reduce heat to medium. Return the skewers to the skillet; cook, turning occasionally, until sauce thickens slightly, (about 1–2 minutes).
Transfer to a platter and serve. (Alternatively, drizzle the pan sauce over the meat and serve.)