What do you do when you make Veal Saltimbocca Alla Romana and your Sweet Lady Wife of 40 years confesses that she does not care for sage? Substitute oregano for the sage and name the dish after your wife.
2 Veal Scaloppini per serving
2 slices prosciutto per serving
chopped fresh oregano
salt and pepper
Pat the veal dry. If the veal is not uniformly thin then pound it so that it is. Lightly salt and pepper it. Sprinkle oregano on the veal. Press a slice of prosciutto onto the veal, covering the oregano. Place a fry pan over high heat. Add a high-heat oil such as canola or safflower oil. When the oil is hot add the veal prosciutto side up. After 30-60 seconds, flip the veal prosciutto side own and cook for an additional 30-60 seconds. Remove from the heat and tent with foil while you make the Marsala sauce.