This Old-School Veal Saltimbocca Is Worth Mastering | Saveur

Name: This Old-School Veal Saltimbocca Is Worth Mastering | Saveur
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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How to make veal saltimbocca, a classic Italian dish of veal, prosciutto, and sage, that will never go out of style.

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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 <a href="https://www.saveur.com/article/recipes/pressure-cooker-chicken-stock/">chicken stock</a>