Saltimbocca Alla Genovese
Yield
6 servingsPrep
15 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal cutlets
|
*
|
| 1 | x |
sage
ground |
*
|
| ½ | pound |
prosciutto
sliced |
*
|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
marsala sauce
|
* |
| ½ | cup |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal cutlets
|
*
|
| 1 | x |
sage
ground |
*
|
| 226.8 | g |
prosciutto
sliced |
*
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
marsala sauce
|
* |
| 118 | ml |
beef stock
|
|
Directions
Trim the veal scallops so that they are approximately all the same size.
Sprinkle a little salt and pepper on each slice of meat.
Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant ¼ teaspoon ground sage on each.
Cut prosciutto to the same size as veal slices.
Top each veal slice with a prosciutto slice.
Roll up and secure with toothpicks or tie with kitchen thread.
Coat each veal roll lightly with flour, shaking off excess flour.
Divide butter between 2 large frying pans; heat it without browning.
Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.
Reduce heat and add ½ cup marsala and ¼ cup beef bouillon to each frying pan.
Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.
Shake the pans frequently to prevent sticking.
If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.
Serve immediately and very hot with a tossed green salad.
