Not traditional, but I have made this dish with chicken breasts and it was also excellant.


  • Salt
  • Freshly ground pepper
  • Fresh sage or dried sage or ground sage
  • About 1/2 pound thin slices of prosciutto
  • Flour
  • 4 tablespoons butter
  • 1 cup Marsala or dry white wine
  • 1/2 cup hot beef bouillon


Trim the veal scallops so that they are approximately all the same size. (Save trimmings for sauces.) Sprinkle a little salt and pepper on each slice of meat. Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle a scant 1/4 teaspoon ground sage on each. Cut prosciutto to same size as veal slices. (Same trimmings for sauces.) Top each veal slice with a prosciutto slice. Roll up veal and secure with food picks or tie with kitchen thread. Coat each veal roll lightly with flour, shaking off excess flour. Divide butter between two large frying pans; heat it without browning. Over medium heat, cook veal rolls for about 5 minutes or until golden brown on all sides. Reduce heat and add 1/2 cup Marsala and 1/4 cup beef bouillon to each frying pan. Cover frying pans and cook 5 to 10 minutes longer; cooking time depending on size and thickness of rolls. Shake the pans frequently to prevent sticking. If necessary, add a little more beef bouillon, there should be 1 to 2 tablespoons sauce for each roll. Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them. Serve immediately and very hot with a tossed green salad.

6 servings.

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Submitted 6/13/05.
Source: The Regional Italian Kitchen
Submitted By: Joy Bowers
Saltimbocca alla Genovese