Veal saltimbocca with mortadella, mozzarella, sage, and Marsala from The A.O.C. Cookbook (page 173) by Suzanne Goin

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Notes about this recipe

  • peaceoutdesign on April 01, 2021

    I was really trying to mimic Azzara's restaurant in Incline Village so I modified it quite a bit, starting with using sliced and pounded chicken breast. The breasts were huge so slicing might not always be needed. I did not use the eggs or bread crumbs but dredged only the breasts in flour, salt, and pepper. I browned the meat in butter and EVOO and then finished in a 350F oven after topping with prosciutto and mozzarella. I browned the butter with chopped sage and then added the Marsala. To serve, I didn't use the parsley and put the celery root puree on the side. Very yummy and I am sure that the original version may be better but I didn't want the bread crumbs.

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