Ingredients
- 2 large veal scallops (about 8 to 10 ounces)
- Salt and freshly ground black pepper
- 4 fresh sage leaves
- 2 thin slices prosciutto
- 1 1/2 tablespoons olive oil
- 1/2 cup chicken stock reduced to 1/4 cup
- 1/4 cup dry Marsala, dry white wine, or additional stock
- 1 tablespoons unsalted butter
Preparation
Step 1
Pound the meat slightly between sheets of plastic wrap to a uniform
thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top
each piece with 2 sage leaves (can lightly flour if like.) Cover the
sage with the prosciutto slices and skewer into place with toothpicks.
In a sauté pan, heat the oil over medium-high heat. Add the meat,
prosciutto and sage-side down, and sauté until golden on the first
side, about 3 minutes. Turn and cook the other side, about 3 minutes
longer. Remove to a warmed plate and keep warm.
Pour in the stock and the wine and deglaze the pan over high heat,
scraping up any brown bits stuck to the bottom. Boil until the pan
juices reduce and are thickened. Remove the pan from the heat and
swirl in the butter. Spoon over the saltimbocca and eat at once.