What is it?

[MtnBiker]

[hjmick]

It's a mystery.

[MtnBiker]

It is Saltimbocca. Thin sliced veal with prosciutto and sage and sauted in butter. One of my favorite Italian dishes.

[Kathianne]

It is Saltimbocca. Thin sliced veal with prosciutto and sage and sauted in butter. One of my favorite Italian dishes.

Recipe? Please!

[remie]

Recipe? Please!

A little late I know but I love to make this recipe

Ingredients

Boneless skinless chicken breast
Fresh Sage leaves
Prosciutto ham very thinly sliced
Flour
olive oil and or butter
chicken stock
white wine


Pound the chicken breast until they are about 1/4 to 3/8 inch thick. Cover one side with fresh sage leaves (6 or 8 depending on size) and as much ham as it takes to completely cover the chicken (usually one or two slices depending on the size of the chicken and the ham) Lightly dust with flour and cook three to four minutes a side (until done) in a skillet with olive oil and or butter. Set the chicken aside in a warm oven and deglaze the skillet with 1/2 cup white wine scraping all the browned flour from the skillet. Add 1/2 cup chicken stock and reduce until there is about 1/4 cup of liquid. Pour over the cooked chicken and prepare to have a culinary orgasm!!!!

[Mr. P]

I love veal but stopped eating it years ago. I just can't deal with how it's produced.

[remie]

I love veal but stopped eating it years ago. I just can't deal with how it's produced.

I hear ya. Thats why I use chicken breasts instead of veal. Besides....good veal is really hard to find and for this recipe, chicken is just as good.

[MtnBiker]

I love veal but stopped eating it years ago. I just can't deal with how it's produced.

I'm curious, what is your objection to how veal is produced?

[Mr. P]

I hear ya. Thats why I use chicken breasts instead of veal. Besides....good veal is really hard to find and for this recipe, chicken is just as good.

It looks like a great recipe, Remie! I'll give er a try.

[dan]

I'm curious, what is your objection to how veal is produced?

Uhhhh, you do know how it's produced right? I eat it, love it, but I can't really think about what I'm eating too much or it makes me feel bad.

[Mr. P]

I'm curious, what is your objection to how veal is produced?

The confining of the calf.

[MtnBiker]

Uhhhh, you do know how it's produced right? I eat it, love it, but I can't really think about what I'm eating too much or it makes me feel bad.

I do, I find many people have misconceptions about veal. How do you believe veal is produced?

[MtnBiker]

The confining of the calf.

True enough, the calf is confined to a small area. The overwelming majority of chicken raised in this country is also confined to a small area.

Here is how I look at it, veal is a by product of the dairy industry. Veal is the male holstein dairy cow. Now to a dairy farmer what value does a male have? Typically only one or a couple of studs are used for breeding purposes. The young male has no value and is in fact a costly burden. Young males would be eliminated soon after birth if not used for veal. Some may have moral objections to veal but if that is the case the examination of other farm raised animals should be considered as well.

[MtnBiker]

A infromative video on veal.

http://www.vealfarm.com/veal-facts/index.asp

[Mr. P]

True enough, the calf is confined to a small area. The overwelming majority of chicken raised in this country is also confined to a small area.

Here is how I look at it, veal is a by product of the dairy industry. Veal is the male holstein dairy cow. Now to a dairy farmer what value does a male have? Typically only one or a couple of studs are used for breeding purposes. The young male has no value and is in fact a costly burden. Young males would be eliminated soon after birth if not used for veal. Some may have moral objections to veal but if that is the case the examination of other farm raised animals should be considered as well.

I know, but chickens are not prevented from moving around..It's not an ethical thing for me, it's more of a humane thing.