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LOCATION: Recipes >> Beef Veal >> Saltimbocca 03

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Veal Saltimbocca

8 oz veal tenderloin cut into 6 medallions 1-inch thick
6 slices Parma ham
6 large fresh sage leaves
1 1/2 tbsp olive oil
6 oz Marsala wine
salt
freshly ground pepper

Gently pound veal to 1/4-inch thickness.

Season the rounds with salt and pepper and lay the slices of ham
on top. Make them fit by doubling the ham slices over if necessary.
Place a large sage leaf on the centre of each piece securing with
cocktail sticks "like you would a dress-making pin."

Warm the Marsala. Heat the oil in frying pan until fairly hot,
and fry the veal, sage leaf side down for two minutes, flip and
fry for another two minutes.

Pour the warmed Marsala into the pan and reduce for a minute or so
until it becomes a syrupy sauce.

Transfer the veal to warm serving plates, remove the cocktail sticks
and spoon the sauce over each piece. Seve with sauteed potatoes
sprinkled with a few herbs before cooking, and a mixed salad.

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