|Saltimbocca alla Romagna
8 2-oz. veal cutlets (preferably from the veal top round)
Kosher salt and freshly ground pepper
16 - 24 thin slices of prosciutto
16 sage leaves
1?2 cup flour
4 TBS olive oil
8 TBS unsalted butter
1?4 cup Marsala
1 cup Chicken Stock
Using a meat mallet, pound the veal cutlets, one at a time, between 2 sheets of plastic wrap until each piece is about 1?8" thick. Lightly season with salt (little is needed, as prosciutto is salty) and pepper, to taste.
Lay 2 to 3 thin slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place 2 sage leaves on top of the prosciutto and stitch them into the veal with a toothpick. Place flour on a large plate. Dredge each piece of veal in flour, shake off any excess, and set aside.
Heat 2 TBS of the oil and 2 TBS of the butter in a 12" skillet over medium-high heat. Add half the meat and cook, turning once, until prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel–lined plate. Repeat with more olive oil, butter, and remaining meat. Remove and discard the toothpicks.
Drain and discard the oil and butter from the skillet; place over high heat. Add marsala; cook, scraping up browned bits, until reduced by half, 1–2 minutes. Add stock; reduce by half, about 3 minutes. Stir in remaining 4 TBS of butter; reduce heat to medium. Return meat to pan; cook, turning occasionally, until sauce thickens slightly, 1–2 minutes.
Serves 4 Saveur Issue #111