Saltimbocca

comments (13) August 5th, 2008

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Click To Enlarge Photo: Scott Phillips

Ingredients:
1 lb. veal cutlets
6 thin slices prosciutto
12 large fresh sage leaves
2 Tbs. butter
1/4 cup dry Marsala wine

4 servings

Cut the veal so you have 12 portions of roughly equal size. Lay each piece between sheets of waxed paper and pound them with the flat side of a meat mallet until they’re a uniform thickness. Cut the prosciutto in half and cover each piece of veal with prosciutto, trimmed to fit. Lay a sage leaf crosswise at one end of the veal, and roll into a bundle, with the sage in the middle. Secure with a toothpick.

Melt the butter in a large sauté pan over medium-high heat. Brown the veal bundles in the butter, turning to color them on all sides. This should take about 5 min. Add the Marsala and shake the pan to coat the bundles. Cook until the Marsala has reduced to a syrupy glaze, 2 to 3 min. Remove the toothpicks and serve immediately with the sauce.

Note: You can make this with boneless, skinless chicken breasts instead of veal. Flatten them as much as possible without destroying the meat. You’ll need to cook them longer, 15 to 18 min.

Recipe by Ruth Lively
June 1997
from issue #9


posted in: herbs, main dish

Comments (13)

coreybaldwin7 writes: I like your efforts
Posted: 4:09 am on October 29th
georgeshort7 writes: Incredible
Posted: 2:19 am on October 28th
maxwilson writes: i don't like
Posted: 5:52 am on October 26th
Ednajooper writes: nice recipe
Posted: 4:25 am on September 15th
KimSpellman writes: Like this....
Posted: 3:34 am on September 15th
SandyRol writes: Great one share
Posted: 12:23 am on May 20th
Elieeanadanny writes: I don't like non-veg
Posted: 3:41 am on April 4th
Reechoclara writes: Looking great but i'm vegetarian
Posted: 5:53 am on March 31st
tobyelliott writes: Looking good but what is this?
Posted: 3:19 am on November 24th
SoniaGupt writes: Will be good in test :-)
Posted: 1:25 am on April 18th
Mack007 writes: Non neg + Neg Dish
Posted: 4:53 am on March 17th
mickervine writes: great recipe
Posted: 4:59 am on March 13th
jamiekrover writes: like it
Posted: 6:54 am on March 12th
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