Veal Scaloppine Saltimbocca

Recipe Ingredients

6 oz	170g	Spaghetti
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	White cornmeal
1 tablespoon	15ml	Herbes de Provence
		= (available at specialty foods stores
		And some supermarkets)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Veal cutlets - (3 oz ea) - pounded 1/4"
		Thickness
1/2 cup	73g / 2.6oz	Chopped thinly-sliced prosciutto
1 tablespoon	15ml	Chopped fresh sage
1/3 cup	78ml	Dry Marsala
1/3 cup	78ml	Low-salt chicken broth
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - cut small pieces

Recipe Instructions

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. Saute 2 minutes. Turn veal over and saute 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.

Source:
Bon Appetit, September 2002

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