Saltimbocca is short for salta in bocca—jump-in-mouth—which this dish, Romans say, all but does! Some recipes use white wine but i swear by Marsala..and lots of FRESH sage!
8 veal cutlets (½ pound)
8 slices of prosciutto,
8 leaves of fresh sage
olive oil and butter for sauteing in a pan
1/2 cup Marsala
Flatten the cutlets by pressing them with a wide-blade knife or using a mallet ( I prefer the mallet! A couple of good whacks and the veal is paper thin!).
Place a slice of prosciutto and a sage leaf on each cutlet.
Pin these to the veal with a toothpick. Attach securely as they need to remain all stuck together while cooking
Heat two tablespoons of olive oil in a pan, add the cutlets, season with salt and pepper, and saute for about one minute on each side.
Remove the meat and keep warm.
Add some butter and the Marsala to the pan and saute at higher heat until the sauce starts reducing. Pour the sauce over the cutlets, and dig in.
Serves 4 -YUM