Veal Saltimbocca

Veal Saltimbocca
Recipe type: Entree
  • 8 veal scaloppini, pounded thin
  • salt and pepper
  • 8 thin prosciutto slices
  • 8 fresh sage leaves
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • ½ cup Marsala wine
  1. Season the scaloppini with salt and pepper.
  2. Place a slice of proscuitto and a sage leaf on each scaloppini.
  3. Fold in half, securing with a toothpick in two places by stitching along the length of the roll.
  4. In a medium nonstick pan, heat the butter and oil until foamy.
  5. Add the veal and sauté for 2 minutes on each side.
  6. Reduce the heat and cook 4 more minutes.
  7. Remove the veal and keep warm.
  8. Deglaze the pan with the wine and reduce the sauce by half.
  9. Remove the toothpicks from the veal and place on a warm serving platter.
  10. Pour the sauce over the veal and serve.