Saltimboccas-veal With Prosciutto And Fresh Sage

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 bunch fresh sage
• 1/2 cup vegetable oil
• 1 lb thinly sliced veal scallopini
• 1/4 lb thinly sliced prosciutto
• salt and pepper
• 3 tablespoons olive oil
• 1 tablespoon butter
• flour (for dredging)
• 1/2 cup wine
• 1/2 cup chicken stock

Recipe

• 1 pick stems off sage leaves, wash and dry.
• 2 heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
• 3 drain on paper towel and set aside.
• 4 pound veal until very thin.
• 5 lay slices of prosciutto and sage leaves on 3 of the slices of veal.
• 6 lightly salt and pepper.
• 7 top with the other 3 slices of veal.
• 8 press together.
• 9 cut each envelope into 3 even squares.
• 10 heat olive oil and 1 tablespoon of the butter in a sauté pan.
• 11 place the saltimboccas into the flour, dredge on both sides and pat off excess.
• 12 place in very hot sauté pan and cook about 1 minute.
• 13 carefully turn over and cook the other side until the veal is cooked through and lightly browned.
• 14 as the saltimboccas are finished, place on a warm plate.
• 15 when they are all cooked, add wine and chicken stock to deglaze the pan.
• 16 boil until reduced by half and add butter.
• 17 to serve, spoon a little of the sauce over each saltimbocca.