Veal Saltimbocca | Saveur
Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty.
Ingredients
- 8 (2-oz.) veal cutlets, preferably from the veal top round
- Kosher salt and freshly ground pepper
- 16–24 thin slices of prosciutto
- 16–24 fresh sage leaves
- 1⁄2 cup flour
- 8 Tbsp. extra-virgin olive oil
- 12 Tbsp. unsalted butter
- 1⁄4 cup marsala
- 1 cup chicken stock
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