(Saltimbocca alla Toscano)
2 LBS VEAL CUTLETS
½ TSP SAGE – chopped
12 SLICES PROSCIUTTO – thinly sliced
SALT and FRESHLY GROUND BLACK PEPPER
12 SLICES FRESH MOZZARELLA
½ CUP MARSALA
¼ LB BUTTER
Flatten veal slices very thin and cut into 3-inch pieces. Put 1 slice of mozzarella and 1 slice of prosciutto and a pinch of sage on one piece of veal and cover, like a sandwich, with another piece. Sprinkle slightly with salt and pepper and skewer with a toothpick. Repeat until all the little sandwiches are made. Sauté in butter over a medium flame until golden brown on both sides – about 10 minutes. Remove from the pan and keep hot. Add wine to drippings in pan and heat, but do not boil. Pour sauce over the cutlets and serve immediately. Mashed potatoes will be the perfect side dish.
NOTE: Of course, you can make this using chicken, but it will have a much different taste.