Maureen Stapleton’s Saltimbocca
1 1/2 pounds veal scallops
Freshly ground black pepper
1 teaspoon salt
1/4 pound thinly sliced Prosciutto or boiled ham
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.