Recipe by Bev
The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit.
Top Review by Dawn
These really did jump in our mouths. My husband loves veal and this recipe was delicious. The marsala wine does not come across too heavy in this recipe. The addition of Herbs de Provence and cornmeal put a different twist on the veal & the prosciutto complements the whole mixture.
- 6 ounces spaghetti
- 2 tablespoons olive oil
- 1⁄2 cup white cornmeal
- 1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
- 1⁄2 cup chopped thinly sliced prosciutto
- 1 tablespoon chopped fresh sage
- 1⁄3 cup dry marsala
- 1⁄3 cup low sodium chicken broth
- 1⁄4 cup butter, cut into small pieces
Directions See How It's Made
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Transfer to large bowl and toss with 1 tablespoon oil.
- Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
- Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
- Add veal, prosciutto, and sage.
- Sauté 2 minutes.
- Turn veal over and sauté until cooked through, about 2 minutes longer.
- Add Marsala and broth; boil until slightly reduced, about 1 minute.
- Transfer veal to plate.
- Add butter to skillet; whisk until melted.
- Season sauce to taste with salt and pepper.
- Return veal to skillet to coat with sauce.
- Divide pasta between 2 plates.
- Top with veal and sauce, dividing equally.