1. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. 2. Drain. 3. Transfer to large bowl and toss with 1 tablespoon oil. 4. Keep warm. 5. Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. 6. Coat veal in cornmeal mixture. 7. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. 8. Add veal, prosciutto, and sage. 9. Sauté 2 minutes. 10. Turn veal over and sauté until cooked through, about 2 minutes longer. 11. Add Marsala and broth; boil until slightly reduced, about 1 minute. 12. Transfer veal to plate. 13. Add butter to skillet; whisk until melted. 14. Season sauce to taste with salt and pepper. 15. Return veal to skillet to coat with sauce. 16. Divide pasta between 2 plates. 17. Top with veal and sauce, dividing equally. ---------------------------------------------------------------------------
Nutrition
Ingredients
