Po-Style Veal Saltimbocca

• 1 lb Veal loin; cut 8 equal thin
• 1 sl By your butcher
• 4 Thin slices Prosciutto di parma
• 8 Sage leaves
• 4 tb Flour; seasoned with
• Salt; to taste
• Freshly-ground black pepper; to taste
• 1/2 c Plain bread crumbs
• 4 tb Sweet butter; divided
• 1 c Marsala wine; (sweet)
• 1/2 c Basic Tomato Sauce; see * Note
• 1/2 c Basic chicken stock
• 1/4 lb Domestic mushrooms; quartered
• 1/4 c Finely-chopped Italian parsley

Instructions

1. 1

   * Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

2. 2

   Lay thin slices of veal on counter and season with salt and pepper.

3. 3

   Place 1 slice prosciutto di parma in center of each and 2 sage leaves over the prosciutto.

4. 4

   Dust edges of 4 pieces with the seasoned flour.

5. 5

   Place 4 remaining pieces of veal over the 4 on the counter.

6. 6

   Massage the edges together so they stick together and set aside.

7. 7

   Flour outsides and place into bread crumbs, patting so the bread crumbs adhere.

8. 8

   In a 12- to 14-inch skillet, heat 2 tablespoons of the sweet butter until bubbling over medium heat.

9. 9

   Place 4 veal "sandwiches" in pan and cook slowly until golden brown.

10. 10

    Turn and cook other side the same manner.

11. 11

    Remove veal carefully and set aside in a warm place.

12. 12

    Turn the heat to high and add marsala, Basic Tomato Sauce, chicken stock and domestic mushrooms.

13. 13

    Bring to a boil and reduce by half.

14. 14

    Add remaining sweet butter and 4 veal "sandwiches." Simmer 10 minutes, add chopped parsley and serve.

15. 15

    This recipe yields 4 servings.