Veal Scaloppine Saltimbocca Recipe

Name: Veal Scaloppine Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces spaghetti; 2 tablespoons olive oil; 1/2 cup white cornmeal; 1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.); 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness; 1/2 cup chopped thinly sliced prosciutto; 1 tablespoon chopped fresh sage; 1/3 cup dry marsala; 1/3 cup low sodium chicken broth; 1/4 cup butter, cut into small pieces

Servings: persons

6 ounces spaghetti
2 tablespoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
1/2 teaspoon salt
1/4 teaspoon pepper
4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
1/2 cup chopped thinly sliced prosciutto
1 tablespoon chopped fresh sage
1/3 cup dry marsala
1/3 cup low sodium chicken broth
1/4 cup butter, cut into small pieces

1
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2
Drain.
3
Transfer to large bowl and toss with 1 tablespoon oil.
4
Keep warm.
5
Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
6
Coat veal in cornmeal mixture.
7
Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
8
Add veal, prosciutto, and sage.
9
Saute 2 minutes.
10
Turn veal over and saute until cooked through, about 2 minutes longer.
11
Add Marsala and broth; boil until slightly reduced, about 1 minute.
12
Transfer veal to plate.
13
Add butter to skillet; whisk until melted.
14
Season sauce to taste with salt and pepper.
15
Return veal to skillet to coat with sauce.
16
Divide pasta between 2 plates.
17
Top with veal and sauce, dividing equally.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces spaghetti, 2 tablespoons olive oil, 1/2 cup white cornmeal, 1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.), and more.

Yes, Veal Scaloppine Saltimbocca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine Saltimbocca

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