Veal Scaloppine Saltimbocca
By á-174942
Ingredients
- 6 ounces spaghetti
- 2 tablespoons olive oil
- 1/2 cup white cornmeal
- 1 tablespoon herbes de Provence (available at specialty foods stores and some supermarkets)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 4 veal cutlets - (3 oz ea) pounded 1/4"
- thickness
- 1/2 cup chopped thinly-sliced prosciutto
- 1 tablespoon chopped fresh sage
- 1/3 cup dry Marsala
- 1/3 cup low-salt chicken broth
- 1/4 cup butter - (1/2 stick) cut small pieces
Details
Servings 2
Preparation
Step 1
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm.
Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture.
Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Sauté 2 minutes. Turn veal over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce.
Divide pasta between 2 plates. Top with veal and sauce, dividing equally.
This recipe yields 2 servings.
The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.
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