Saltimbocca

comments (0) August 5th, 2008     

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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

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posted in: herbs, main dish

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