Veal Saltimbocca

Steve_G's Note:

Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0

• 8 (2 ounce) large thin veal scallops , pounded
• flour
• salt
• white pepper
• 8 slices prosciutto , thin
• 8 large leaves fresh sage , washed
• 2 tablespoons extra virgin olive oil
• ½ cup dry marsala (or white wine)
• 2 ½ tablespoons butter

Directions:

1. After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
2. Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
3. Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
4. (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
5. Saute the veal about 20 seconds on each side and remove, doing four at a time.
6. Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
7. Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
8. Whisk in the butter in small pieces to give a creamy look to the sauce.
9. Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
10. This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.

Reviews

[Oolala]

WOW! This was fantastic. I wasn't sure how the kids would take to it, but they gave 5's too! It was fun to make since I don't usually pound the veal. Next time I would pound it even more since it stayed folded better the thinner it was. It was the first time I used fresh sage. I had a nice mozzerella in the refrigerator so I sliced it thin and added that to the prosciutto and sage. I will most certainly be making this again. Just lovely! Thank you, thank you!