Veal Saltimbocca

Instructions

1. 1

   After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper. Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf. Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal. (You can use a toothpick to hold this pocket together if necessary.)

2. 2

   Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat. Cook the veal about 20 seconds on each side and remove, doing four at a time.

3. 3

   Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan. Reduce the liquid to about one-half the original amount, then remove the pan from the heat. Whisk in the butter in small pieces to give a creamy look to the sauce. Adjust the seasoning with salt and pepper.

4. 4

   Return the veal to the pan just long enough to coat with the sauce, and serve immediately. This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.