Name: Po-Style Veal Saltimbocca
Ingredients: 1 lb Veal loin; cut 8 equal thin; 1 sl By your butcher; 4 Thin slices Prosciutto di parma; 8 Sage leaves; 4 tb Flour; seasoned with; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 c Plain bread crumbs; 4 tb Sweet butter; divided; 1 c Marsala wine; (sweet); 1/2 c Basic Tomato Sauce; see * Note; 1/2 c Basic chicken stock; 1/4 lb Domestic mushrooms; quartered; 1/4 c Finely-chopped Italian parsley

What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Molto03	4	servings

INGREDIENTS

1	lb	Veal loin; cut 8 equal thin
1	sl	By your butcher
4		Thin slices Prosciutto di parma
8		Sage leaves
4	tb	Flour; seasoned with
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	c	Plain bread crumbs
4	tb	Sweet butter; divided
1	c	Marsala wine; (sweet)
1/2	c	Basic Tomato Sauce; see * Note
1/2	c	Basic chicken stock
1/4	lb	Domestic mushrooms; quartered
1/4	c	Finely-chopped Italian parsley

INSTRUCTIONS

* Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.
Lay thin slices of veal on counter and season with salt and pepper. Place 1
slice prosciutto di parma in center of each and 2 sage leaves over the
prosciutto. Dust edges of 4 pieces with the seasoned flour. Place 4
remaining pieces of veal over the 4 on the counter. Massage the edges
together so they stick together and set aside. Flour outsides and place
into bread crumbs, patting so the bread crumbs adhere. In a 12- to 14-inch
skillet, heat 2 tablespoons of the sweet butter until bubbling over medium
heat. Place 4 veal "sandwiches" in pan and cook slowly until golden brown.
Turn and cook other side the same manner. Remove veal carefully and set
aside in a warm place. Turn the heat to high and add marsala, Basic Tomato
Sauce, chicken stock and domestic mushrooms. Bring to a boil and reduce by
half. Add remaining sweet butter and 4 veal "sandwiches." Simmer 10
minutes, add chopped parsley and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5654 broadcast 03-12-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-17-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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