Feb 13, 2012
This elegant Italian dish made with prosciutto and sage will make whoever you serve it to feel really special.
4 veal scaloppine
Salt and freshly ground pepper, to taste
4 slices prosciutto
8 sage leaves
2 tbsp. butter
2 tbsp. olive oil
1/4 cup marsala
1/4 cup chicken stock or veal stock
Pat the veal dry with paper towel and season lightly with salt and pepper. Top each piece of veal with a slice of prosciutto and 2 sage leaves. Secure in place with toothpicks.
Add butter and olive oil to large fry pan over medium heat. When oil is hot, add veal bundles and pan fry until golden brown, about 2 minutes per side. Transfer to a plate. Keep warm.
In the same pan, add marsala and stock. Stir to incorporate all the brown bits stuck to the bottom of the pan. Bring sauce to a boil and then reduce heat to a simmer, until liquid reduces by half, about 5 minutes. Pour sauce over veal and serve. (Makes 2 to 4 servings, depending on size of the veal scaloppine and your appetite.)
Yield: 2 to 4 servings.