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Veal Scaloppine Saltimbocca
Ingredients:

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

Instruction:

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