tablespoons olive oil
cup white cornmeal
tablespoon herbes de Provence (available at specialty foods stores and some supermarkets)
teaspoon freshly-ground black pepper
veal cutlets - (3 oz ea) pounded ¼"
cup chopped thinly-sliced prosciutto
tablespoon chopped fresh sage
cup dry Marsala
cup low-salt chicken broth
cup butter - (½ stick) cut small pieces
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.