Name: Veal Scaloppine Saltimbocca
Yield: Makes 2 servings
Ingredients: 6 ounces spaghetti; 2 tablespoons olive oil; 1/2 cup white cornmeal; 1 tablespoon herbes de Provence*; 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-salt chicken broth; 1/4 cup (1/2 stick) butter, cut into small pieces

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe?

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

Recipe notes

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