Veal Saltimbocca alla Romano
Ingredients
- 4 6oz. Slices of Veal Scaloppini
- 4 Thin slices Prosciutto
- 12 Fresh Sage Leaves
- 1 cup all purpose flour
- ¾ cup Dry White Wine
- 3 Tblsp. Olive Oil
- 2 Tblsp. Butter
- Salt and pepper to taste
Preparation
- Season the veal with salt and pepper on both sides.
- Place three sage leaves on each scaloppini.
- Place one slice prosciutto on each scaloppini with sage leaves to cover surface, tucking under any that hangs over.
- Press firmly over surface to seal the veal and prosciutto.
- Dredge the scaloppini in flour and coat lightly on both sides.
- Heat olive oil and 1 tbslp. butter in frying pan over medium high heat.
- Saute the veal starting with prosciutto side down until lightly browned, flip and brown other side.
- Add wine to the pan and cook until the alcohol is evaporated.
- Remove scaloppini from pan, reduce sauce further with 1 tblsp. butter.
- Stir and pour sauce over the saltimbocca.