This Classic Saltimbocca rolls Prosciutto and Sage leaves in thin slices of Veal before pan-frying in a sauce of Butter and Marsala Wine.
Capers, Prosciutto, Sage, Veal, Marsala Wine
boneless Veal Chops;
– 2 slices Prosciutto;
– 12 Sage leaves;
Salt and Pepper;
– 6 tbsp. Marsala;
Slice the Chops horizontally into three pieces each, pound these until just a few millimeters thick, and then cut these to produce a dozen small rectangles.
Slice the Prosciutto into rectangles about half the size of the veal pieces.
Place one piece of Prosciutto at the end of each piece of Veal, top this with a Sage leaf and then roll tightly. If necessary, use toothpicks to close the rolls. Dust each roll with Flour.
Heat 3 Tablespoons of butter in a pan over moderate heat and Pan-fry the rolls until nicely browned. Remove to a warmed platter for the moment.
Deglaze the Pan using the Stock and Wine and reduce until it is about half the original volume.
Whisk in the Butter and add the Capers, followed by the Veal rolls. Cook until heated through and serve the rolls with the pan-sauce poured over.
Classic Saltimbocca https://sybaritica.me/classic-saltimbocca/