Veal Saltimbocca

Recipe by Steve_G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
  • Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
  • Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
  • (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.
  • Saute the veal about 20 seconds on each side and remove, doing four at a time.
  • Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
  • Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
  • Whisk in the butter in small pieces to give a creamy look to the sauce.
  • Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
  • This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.
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