​Veal Saltimboca

Serves 2

Saltimboca comes from the Italian “Jump in the mouth”. Its flavor is unmistakable; it’s a simple classic. When executed properly with quality ingredients, the results are outstanding.

• 2 ea 3-4oz veal scaloppini, pounded thin
• 2 thin slices prosciutto di parma
• 4 fresh sage leaves
• 1/3 cup dry marsala
• 2 tbl cold butter, divided
• ½ tsp fresh ground pepper

​Lay two fresh sage leaves flat on each scaloppini, then lay a slice of prosciutto over the leaves, evenly covering the scaloppini. Using round toothpicks, fasten the prosciutto and the sage to the scaloppini. Sprinkle the non-sage sides with fresh ground pepper.
Heat 1 tbl of the butter in a large saute pan to med-high, do not burn. Lay each scaloppini toothpick-side down and let sear for 3 minutes, then turn and cook an additional 2 minutes. Transfer scaloppini to a serving dish, increase heat and add marsala to pan, reduce by ½, remove from heat, swirl in the remaining butter and serve. Mangia!
 
Serving options: This dish goes well with pasta, gnocchi and/or steamed spinach with pine nuts and raisins.