This dish requires a little effort ahead of time but finishes quick and easy, making it perfect for a casual weeknight dinner. It’s an adaptation of saltimbocca (Italian for “jump in your mouth”), traditionally made with thin slices of veal sautéed with prosciutto and sage. Since veal can be a little harder to find, and pricier, I use a less expensive cut of meat and splurge on an embellishment: a genuine Fontina Val d’Aosta, from the Piedmont region in Italy. This combination will literally jump in your mouth! I recommend serving it with tender asparagus.
Cooks' Note
As an alternative to marsala pan sauce, try the Sun-dried Tomato-Pistachio Pesto (p. 186), moistened with enough olive oil and vinegar (to taste) to make a vinaigrette consistency.
