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Veal Scaloppine Saltimbocca

6 ounces spaghetti
2 tablespoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de Provence*
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-salt chicken broth
1/4 cup (1/2 stick) butter, cut into small pieces


Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm. Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Saute 2 minutes. Turn veal over and saute until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce. Divide pasta between 2 plates. Top with veal and sauce, dividing equally. A dried herb mixture available at specialty foods stores and some supermarkets.

Source: www.epicurious.com