0015  Saltimbocca Alla Romana
 

4 servings

20 minutes prep time

Ingredients

1 lb Veal Scallopini (about 8 pieces) 450g
8 slices prosciutto (thin slices)
2 tablespoons sage, chopped plus 30g
8 leaves sage (additional)
1 tablespoon butter 15ml
1 tablespoon olive oil 15ml
3 tablespoons dry white wine 45ml
3 tablespoons chicken broth 45ml
salt and pepper

Directions

Pound veal between sheets of waxed paper until thin and even.
Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
Heat frying pan to hot, but not smoking, add butter and olive oil.
Sautee veal on the side without the prosciutto approx 3 minutes.
Turn and sautee the other side another 3 minutes.
Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
Cook one minute on high, check seasoning and add salt and pepper to taste.
Return the veal to the pan to re-warm.
Serve and enjoy.

This is very nice served over some wilted spinach. You can also use Marsala Wine rather than White Wine.