VEAL SCALOPPINE SALTIMBOCCA

Veal Scaloppine Saltimbocca image

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.

Provided by Bev I Am

Categories Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

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Ingredients

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

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.

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