Veal Saltimbocca

1. 1

   After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.

2. 2

   Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.

3. 3

   Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.

4. 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. 5

   Saute the veal about 20 seconds on each side and remove, doing four at a time.

6. 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. 7

   Reduce the liquid to about one-half the original amount, then remove the pan from the heat.

8. 8

   Whisk in the butter in small pieces to give a creamy look to the sauce.

9. 9

   Return the veal to the pan just long enough to coat with the sauce, and serve immediately.

10. 10

    This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.