- 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 cup dry Marsala
- 1/3 cup low-salt chicken broth
- 1/4 cup (1/2 stick) butter, cut into small pieces
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon oil. Keep warm.
- Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat veal in cornmeal mixture.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add veal, prosciutto, and sage. Sauté 2 minutes. Turn veal over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer veal to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return veal to skillet to coat with sauce.
- Divide pasta between 2 plates. Top with veal and sauce, dividing equally.
- A dried herb mixture available at specialty foods stores and some supermarkets.