Veal Scaloppine Saltimbocca |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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 |
Directions:
1. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain.
3. Transfer to large bowl and toss with 1 tablespoon oil.
4. Keep warm.
5. Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
6. Coat veal in cornmeal mixture.
7. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
8. Add veal, prosciutto, and sage.
9. Sauté 2 minutes.
10. Turn veal over and sauté until cooked through, about 2 minutes longer.
11. Add Marsala and broth; boil until slightly reduced, about 1 minute.
12. Transfer veal to plate.
13. Add butter to skillet; whisk until melted.
14. Season sauce to taste with salt and pepper.
15. Return veal to skillet to coat with sauce.
16. Divide pasta between 2 plates.
17. Top with veal and sauce, dividing equally.
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