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Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 6 ounces spaghetti
- 2 tablespoons olive oil
- 1/2 cup white cornmeal
- 1 tablespoon herbes de provence (A dried herb mixture available at specialty foods stores and some supermarkets.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 (3 ounce) veal cutlets, pounded to 1/4 inch thickness
- 1/2 cup chopped thinly sliced prosciutto
- 1 tablespoon chopped fresh sage
- 1/3 cup dry marsala
- 1/3 cup low sodium chicken broth
- 1/4 cup butter, cut into small pieces
Method
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain.
- Transfer to large bowl and toss with 1 tablespoon oil.
- Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl.
- Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat.
- Add veal, prosciutto, and sage.
- Saute 2 minutes.
- Turn veal over and saute until cooked through, about 2 minutes longer.
- Add Marsala and broth; boil until slightly reduced, about 1 minute.
- Transfer veal to plate.
- Add butter to skillet; whisk until melted.
- Season sauce to taste with salt and pepper.
- Return veal to skillet to coat with sauce.
- Divide pasta between 2 plates.
- Top with veal and sauce, dividing equally.
