Saltimbocca

1. 1

   Wash and dry fillets, and pound the breasts with a rolling pin until they are less than 1/8 inch thick.

2. 2

   Arrange 1 slice of prosciutto on 1/2 of each fillet.

3. 3

   Wash, dry and chop sage, and sprinkle over prosciutto.

4. 4

   Sprinkle with a little salt and pepper, and fold the other half of the fillet over the prosciutto.

5. 5

   Press edges to seal.

6. 6

   Heat oil in small nonstick skillet until it is medium hot.

7. 7

   Add the fillets, and brown quickly on both sides, only a couple of minutes.

8. 8

   Reduce heat to low, and add wine.

9. 9

   Stir around in pan, and serve with wine poured over saltimbocca.

* Per serving · 4 servings · Values may vary.

No additional tips available.