Veal Saltimboca

By kddozier

Ingredients

• 4 large veal scallops pounded thin
• 4 slices prosciutto
• 1 t dried sage (or minced fresh sage)
• 4 heaping t grated parmasen cheese
• 1 egg
• 1 cup flour
• 3/4 stick butter (1 stick = 1/2 cup)
• 1/2 cup marsala
• 1/2 cup white wine
• 1 cup beef broth
• 4 sundried tomatoes, cut into strips (optional)
• 8 mushrooms, sliced and fried (optional)

Preparation

Step 1

Lay each veal scallop (or chicken cutlet) on a slice of prosciutto. Blend sage and parmasen cheese, and put 1/4 of mixture on top of each scallop.
Wrap proscuitto slice completely around each veal scallop and refrigerate 10 minutes.
Beat egg in one bowl, and put flour on a separate plate. Dip each veal package in egg, then flour.
Melt 2 tbsps butter in a saucepan and saute veal packages until browned on both sides (turning only once so they don't unwrap). Remove from pan and keep warm.
Put marsala, white wine, and beef broth in pan and reduce over high heat until thick and syrupy. Add remaining butter, sundried tomatoes, and fried mushrooms and stir until butter is blended into sauce. Pour over veal packages and serve.

This is particularly good if served over cooked spinach, though it could also be served with rice. The recipe is adapted from Pasta and Cheese: The Cookbook