The people of Bologna are renowned for hearty appetites and this substantia version of the Roman saltimbocca. It is usually accompanied by mashed potatoes and a cooked leafy green vegetable such as spinach or swiss chard. A lavish Bolognese gesture is the addition of thinly sliced white truffles just before adding the cream sauce.
Mix four with Easy Peasy Marina Mix, dredge veal in egg then in seasoning, shaking off any excess, *save to add to sauce while finishing later. Place the veal on a plate.
In a 12-inch (30-cm) skillet over medium-high heat, warm 2 tablespoons butter and the oil. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.
Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Move to a platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
Carefully add the wine to the skillet to deglaze loosening the brown bits which add color and flavor to the sauce. Cook over medium-high heat until liquid is reduced by half, about 3 minutes. Add cream and *saved EP seasoning. Whisk well to incorporate.
Cook until the sauce is reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter. Whisk well. Turn off the heat and tilt the pan to swirl the butter until it’s incorporated into the sauce. Taste and add salt and pepper if necessary. Add prosciutto
Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before arranging the cutlets on plates or a platter. Pour the remaining sauce over the cutlets sprinkle with parmesan cheese and parsley. Serve immediately.
Serve with a colorful vegetable such as asparagus or carrots and with buttered noodles of choice or mashed or roasted fingerling potatoes.
