Po-style veal saltimbocca

Yield: 4 servings

Measure Ingredient
1 pounds Veal loin; cut 8 equal thin
1 slice By your butcher
4 Thin slices Prosciutto di parma
8 Sage leaves
4 tablespoons Flour; seasoned with
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Plain bread crumbs
4 tablespoons Sweet butter; divided
1 cup Marsala wine; (sweet)
½ cup Basic Tomato Sauce; see * Note
½ cup Basic chicken stock
¼ pounds Domestic mushrooms; quartered
¼ cup Finely-chopped Italian parsley

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Lay thin slices of veal on counter and season with salt and pepper. Place 1 slice prosciutto di parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with the seasoned flour. Place 4 remaining pieces of veal over the 4 on the counter. Massage the edges together so they stick together and set aside. Flour outsides and place into bread crumbs, patting so the bread crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons of the sweet butter until bubbling over medium heat. Place 4 veal "sandwiches" in pan and cook slowly until golden brown.

Turn and cook other side the same manner. Remove veal carefully and set aside in a warm place. Turn the heat to high and add marsala, Basic Tomato Sauce, chicken stock and domestic mushrooms. Bring to a boil and reduce by half. Add remaining sweet butter and 4 veal "sandwiches." Simmer 10 minutes, add chopped parsley and serve. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5654 broadcast 03-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-17-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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