Growing up my Italian mother used to make the most basic Veal Scallopine with just flour, salt and pepper. The dish took about five minutes to prepare, but us kids devoured every morsel. That was our Mickey D’s. Cheap fast food, sans the drive-thru. Though I still crave the simplicity of that dish, sometimes I like to complicate things with more “stuff”. And what better way to do that than by adding paper thin slices of prosciutto, fresh sage leaves and crimini mushrooms?
Veal Marsala Saltimbocca Recipe(Serves 2)
6 pieces Veal Scallopine
1 Bunch of Sage
6 Slices Prosciutto, sliced thin
1/2 Cup Flour
1/4 Cup Olive Oil
3/4 Cup Crimini Mushrooms
1 Tbls Shallots
1 tsp Garlic
1/2 Cup White Wine
1/2 Cup Marsala
1 Cup Chicken Broth
3 pats of Butter, floured
Salt & Pepper
Lay the Veal Scallopine onto plastic and sprinkle both sides with salt & pepper. Layer sage leaves and prosciutto on one side of the meat.
Cover top with plastic and gently pound to flatten meat. This will also adhere the prosciutto to the veal so it will not separate when cooking.
Lightly flour veal on both sides. Heat oil in a saute pan. Add veal and quickly (one minute on each side) brown. Remove veal from the pan.
If necessary, add more oil to the pan and brown mushrooms. Add shallots and garlic, saute until fragrant. Deglaze the pan with white wine, add chicken broth and marsala wine.
Chef Annette happily adds the chicken broth.
Add salt and floured butter. Simmer on medium high until sauce thickens and is reduced by about half. Turn off heat, add veal back to pan and coat with sauce.
Plate & Mangia!
(shown here with Sauted French Beans and a Savory Wild Mushroom Bread Pudding)