Po-Style Veal Saltimbocca

By á-170456

Ingredients

• 1 pound veal loin cut 8 equal thin
• 1 slice by your butcher
• 4 thin slices prosciutto di parma
• 8 sage leaves
• 4 tablespoons flour seasoned with
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup plain bread crumbs
• 4 tablespoons sweet butter divided
• 1 cup sweet Marsala wine
• 1/2 cup Basic Tomato Sauce (see recipe)
• 1/2 cup basic chicken stock
• 1/4 pound domestic mushrooms quartered
• 1/4 cup finely-chopped Italian parsley

Details

Servings 4

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 and domestic mushrooms. Bring to a boil and reduce by half. Add remaining sweet butter and 4 veal "sandwiches." Simmer 10 minutes, add chopped parsley and serve.

This recipe yields 4 servings.