Veal With Sage


Photo: flickr user FotoosVanRobin

About

Saltimbocca is short for salta in bocca—jump-in-mouth—which this dish, Romans say, all but does! Some recipes use white wine but i swear by Marsala..and lots of FRESH sage!

Yield:

1 servings

Added:

December 10, 2009

Creator:

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Ingredients

8 veal cutlets (1/2 pound)
8 slices prosciutto
8 leaves fresh sage
2 tablespoons olive oil, for sauteing in a pan
1/2 cup Marsala
wooden toothpicks
butter, for sauteing in a pan

Preparation

1
Method:
2
Flatten the cutlets by pressing them with a wide-blade knife or using a mallet (I prefer the mallet! A couple of good whacks and the veal is paper thin!).
3
Place a slice of prosciutto and a sage leaf on each cutlet.
4
Pin these to the veal with a toothpick. Attach securely as they need to remain all stuck together while cooking
5
Heat two tablespoons of olive oil in a pan, add the cutlets, season with salt and pepper, and saute for about one minute on each side.
6
Remove the meat and keep warm.
7
Add some butter and the Marsala to the pan and saute at higher heat until the sauce starts reducing. Pour the sauce over the cutlets, and dig in.

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