Veal Scaloppine Saltimbocca

Recipe by Bev I Am
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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Drain.
  • 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.
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