- 1 ¾ lb veal scaloppine
- 6 oz ham
- 1 ¾ oz butter
- 3 ½ oz Marsala wine, dry
- ⅜ oz sage
- salt and pepper to taste
- brown stock to taste
10 minutes preparation + 10 minutes cooking
Cut the slices of veal and season with salt and pepper.
Place a slice of ham and a sage leaf, after washing and drying it, into each slice.
Roll up and close with a toothpick.
Flour the veal slices on bth sides.
Place a large saucepan on the cooker so that it can contain all the slices, melt the butter, add the saltimbocca and brown for a few minutes on each side.
Dilute the cooking liquid with dry Marsala wine, evaporate for a few minutes.
Add a little veal broth and season to taste.
Arrange the saltimbocca on a serving dish and cover with some of their own gravy.
The slices of meat should be floured at the last minute, just before being sautéed in the pan.
Take care not to burn the butter, as soon as it melts, toss the cutlets in it.
Before preparing the slices of meat with ham and sage, they should be lightly beaten and leveled.