Maple Dijon Veal Saltimbocca Skewers
Saltimbocca, meaning “jump in your mouth,” is the perfect term for these skewers of Ontario veal. The flavour twist of garlic, maple syrup, sage and Dijon mustard makes them pop, leaving everyone wanting more. They’re perfect for entertaining or a quick weeknight meal served with pasta.
Lay veal on work surface; pat dry.
In small bowl, combine Dijon, sage, maple syrup and garlic; spread 1 tsp (5 mL) on each piece of veal. Top with 1 slice prosciutto. Thread skewer through veal and prosciutto from one end to the other in a few places; sprinkle with pepper to taste (skewers can be covered and refrigerated for up to 2 hours).
Place skewers, veal-side down, on 400°F (200°C) grill; cook for 3 minutes. Using spatula or tongs, turn skewers over; cook for 2 to 3 minutes or until grill marked and veal is medium-rare.
Servings 4
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Ingredients
Directions
Lay veal on work surface; pat dry.
In small bowl, combine Dijon, sage, maple syrup and garlic; spread 1 tsp (5 mL) on each piece of veal. Top with 1 slice prosciutto. Thread skewer through veal and prosciutto from one end to the other in a few places; sprinkle with pepper to taste (skewers can be covered and refrigerated for up to 2 hours).
Place skewers, veal-side down, on 400°F (200°C) grill; cook for 3 minutes. Using spatula or tongs, turn skewers over; cook for 2 to 3 minutes or until grill marked and veal is medium-rare.
Servings 4