Saltimbocca Alla Genovese

• 2 pounds veal cutlets
• 1 x sage ground
• 1/2 pound prosciutto sliced
• 4 tablespoons butter
• 1 cup marsala sauce
• 1/2 cup beef stock

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

veal cutlets, sage ground, butter, marsala sauce, beef stock

Taken from recipeland.com/recipe/v/saltimbocca-alla-genovese-43652 (may not work)