Veal Saltimbocca - cooking recipe

Ingredients

8 (2 ounce) large thin veal scallops, pounded
flour
salt
white pepper
8 slices prosciutto, thin
8 large leaves fresh sage, washed
2 tablespoons extra virgin olive oil
1/2 cup dry marsala (or white wine)
2 1/2 tablespoons butter

Preparation

After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
(You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
Saute the veal about 20 seconds on each side and remove, doing four at a time.
Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
Whisk in the butter in small pieces to give a creamy look to the sauce.
Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.