maureen stapleton’s saltimboca

Maureen Stapleton’s Saltimbocca

1 1/2 pounds veal scallops
Salt
Freshly ground black pepper
1 teaspoon salt
1/4 pound thinly sliced Prosciutto or boiled ham
Wooden picks
2 tablespoons olive oil
1 tablespoon butter
About 1/2 cup Marsala wine (optional)

Flatten veal by pounding; cut into 5-inch rectangles. Season with salt and pepper, sprinkle with sage. Top with a slice of prosciutto ham; fasten with wooden pick.

Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown on reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice.

One comment on “maureen stapleton’s saltimboca

  1. Christiane Alo on

    I am often to blogging and i really appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.

Leave a Reply

Your email address will not be published.