- Total time 30 minutes
- Portion size 6 servings
Place flour in shallow dish; season with salt and pepper. Dredge veal in flour mixture, shaking off excess.
In large skillet, heat 2 tbsp butter and 1 tbsp oil over medium-high heat; brown veal in batches, turning once, until cooked through, 3 to 4 minutes. Transfer to serving plate; keep warm.
In same skillet, heat remaining butter and oil; cook sage and prosciutto, stirring often, until crispy, about 5 minutes. Add Marsala; simmer until slightly thickened, 3 to 5 minutes. Season with salt and pepper. Spoon sauce over veal; sprinkle Parmesan over top.
Serve with side of Hazelnut Broccolini with Brown Butter.
Nutritional facts PER EACH OF 6 SERVINGS
- Sodium 450 mg
- Protein 31 g
- Calories 345
- Total fat 20 g
- Cholesterol 135 mg
- Saturated fat 8 g
- Total carbohydrate 10 g