Po-style veal saltimbocca
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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.