Saltimbocca Alla Romana

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb veal scallopini (about 8 pieces)
• 8 slices prosciutto (thin slices)
• 2 tablespoons sage, chopped plus
• 8 leaves sage (additional)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons dry wine
• 3 tablespoons chicken broth
• salt and pepper

Recipe

• 1 pound veal between sheets of waxed paper until thin and even.
• 2 place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
• 3 heat frying pan to hot, but not smoking, add butter and olive oil.
• 4 sauté veal on the side without the prosciutto approx 3 minutes.
• 5 turn and sauté the other side another 3 minutes.
• 6 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.
• 7 cook one minute on high, check seasoning and add salt and pepper to taste.
• 8 return the veal to the pan to re-warm.
• 9 serve and enjoy.