Po-Style Veal Saltimbocca

By á-9244

Ingredients

• 1 lb veal loin, cut into 8 equal thin pieces
• 4 thin slices proscuitto
• 8 sage leaves
• 4 TBS flour, seasoned with salt and pepper
• 1/2 cup plain bread crumbs
• 4 TBS sweet butter, divided
• 1 cup marsala wine (sweet)
• 1/2 cup tomato sauce
• 1/2 cup chicken stock
• 1/4 cup finely-chopped Italian parsley

Preparation

Step 1

Lay thin slices of veal on counter and season with salt and pepper.
Place 1 slice prosciutto di parma in center of each and 2 sage leaves over the prosciutto.
Dust edges of 4 pieces with the seasoned flour.
Place 4 remaining pieces of veal over the 4 on the counter.
Massage the edges together so they stick together and set aside.

Flour outsides and place into bread crumbs, patting so the bread crumbs adhere.
In a 12- to 14-inch skillet, heat 2 tablespoons of the sweet butter until bubbling over medium heat.

Place 4 veal "sandwiches" in pan and cook slowly until golden brown.
Turn and cook other side the same manner.

Remove veal carefully and set aside in a warm place.

Turn the heat to high and add marsala, Basic Tomato Sauce, chicken stock. Bring to a boil and reduce by half.

Add remaining sweet butter and 4 veal "sandwiches."

Simmer 10 minutes, add chopped parsley and serve.