VEAL SCALOPPINE SALTIMBOCCA
Categories Herb Pasta Sauté Veal Marsala Fall Prosciutto Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- 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.
- A dried herb mixture available at specialty foods stores and some supermarkets.
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