Name: Veal Scaloppine Saltimbocca
Yield: 2 Servings
Ingredients: 6 ounces spaghetti; 2 tablespoons olive oil; 1/2 cup white cornmeal; 1 tablespoon herbes de Provence*; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 3-ounce veal cutlets, pounded to 1/4-inch thickness; 1/2 cup chopped thinly sliced prosciutto; 1 tablespoon chopped fresh sage; 1/3 cups dry Marsala; 1/3 cup low-salt chicken broth; 1/4 cup (1/2 stick) butter, cut into small pieces

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