“Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it.”
READY IN:
45mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
  2. Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
  3. Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
  4. (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
  5. Saute the veal about 20 seconds on each side and remove, doing four at a time.
  6. Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
  7. Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
  8. Whisk in the butter in small pieces to give a creamy look to the sauce.
  9. Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
  10. This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.

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