germanvia groq
German-Style Saltimbocca Liver with Intense Italian Flair
A creative twist on the classic Italian dish, Saltimbocca, with a German spin using liver and intense flavors.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●4 slices veal liverabout 1/4 inch thick
- ●4 slices prosciuttothinly sliced
- ●4 leaves sage leavesfresh
- ●1 medium onionthinly sliced
- ●1 cup white winedry
- ●1 cup chicken brothlow sodium
- ●2 tablespoons butterunsalted
- ● saltto taste
- ● black pepperto taste
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Instructions
- 1
Season the veal liver with salt and black pepper.
- 2
Heat butter in a large skillet over medium-high heat.
- 3
Sear the liver slices for 2-3 minutes per side, or until browned.
- 4
Remove the liver from the skillet and set aside.
- 5
Add the thinly sliced prosciutto to the skillet and cook until crispy.
- 6
Add the sliced onion to the skillet and cook until translucent.
- 7
Add the white wine to the skillet and cook until reduced.
- 8
Add the chicken broth to the skillet and bring to a simmer.
- 9
Return the liver to the skillet and simmer until cooked through.
- 10
Serve the liver with the prosciutto and onion mixture spooned over the top.
- 11
Garnish with fresh sage leaves.