Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 slices of boneless veal (4 ounces each)
  • Salt and freshly ground black pepper
  • 8 fresh sage leaves, or dried sage
  • 12 thin slices of prosciutto (dry-cured Italian ham)
  • ¼ cup butter
  • ¼ cup Marsala wine or sweet vermouth


    1. Place the veal slices between pieces of wax paper and pound slices thin with a mallet or rolling pin. Sprinkle the slices on both sides with salt and pepper. Top each slice with a leaf of fresh sage or sprinkle with dried sage to taste. Cover with a slice of prosciutto. Skewer with food picks.

    2. Melt the butter in a skillet and brown the meat quickly in it on both sides. Add the wine to the skillet, cook rapidly to reduce slightly, and serve the meat hot with pan gravy over all.