Recipe ingredients and directions:
(Veal and Prosciutto)
8 slices of veal
2 tbsp sage
8 thin slices of prosciutto
4 tbsp flour
2 tbsp butter
2 tbsp olive oil
2 tbsp chopped parsley
2 oz brandy
2 oz Marsala wine
4 oz beef stock
Pound the veal into thin scaloppine. Sprinkle each piece with sage,
and then place a slice of prosciutto on top of each scalloppine.
Press together firmly and dredge in flour.
Heat the butter and oil in a large frypan. Saute the meat for 2
minutes on each side. Add the parsley, brandy, wine and stock and
simmer for 2 minutes. Remove to a serving dish and pour the sauce
over the top.
Saltimbocca means jump in the mouth. It is delicious.
Category: Beef Veal Recipes