Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MAUREEN STAPLETON'S SALTIMBOCCA




Source of Recipe


the web


List of Ingredients




1 1/2 lb. veal scallops
Salt
Freshly ground black pepper
1 tsp. salt
1/4 lb. thinly sliced Prosciutto or boiled ham
Wooden picks
2 T. olive oil
1 T. butter
About 1/2 C. Marsala wine (optional)


Recipe



Flatten veal by pounding; cut into 5-inch rectangles. Season with salt and pepper, sprinkle with sage. Top with a slice of prosciutto ham; fasten with wooden pick.
Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown on reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice.