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.
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Units: US | Metric
- 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
- 1Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- 3Transfer to large bowl and toss with 1 tablespoon oil.
- 4Keep warm.
- 5Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
- 6Coat veal in cornmeal mixture.
- 7Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
- 8Add veal, prosciutto, and sage.
- 9Sauté 2 minutes.
- 10Turn veal over and sauté until cooked through, about 2 minutes longer.
- 11Add Marsala and broth; boil until slightly reduced, about 1 minute.
- 12Transfer veal to plate.
- 13Add butter to skillet; whisk until melted.
- 14Season sauce to taste with salt and pepper.
- 15Return veal to skillet to coat with sauce.
- 16Divide pasta between 2 plates.
- 17Top with veal and sauce, dividing equally.
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Nutritional Facts for Veal Scaloppine Saltimbocca
Serving Size: 1 (412 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1040.1
- Calories from Fat 457
- Total Fat 50.8 g
- Saturated Fat 21.7 g
- Cholesterol 201.5 mg
- Sodium 954.7 mg
- Total Carbohydrate 89.6 g
- Dietary Fiber 5.4 g
- Sugars 2.8 g
- Protein 48.0 g
The following items or measurements are not included:
herbes de provence