Instructions: 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. Saute 2 minutes. Turn veal over and saute 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.

This recipe yields 2 servings.

Comments: Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe?

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

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