Saltimbocca

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   1.

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   Preheat the oven to 160 degrees C.

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   2.

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   Tenderize the meat lightly.

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   3.

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   Wash the zucchini, cut off both ends and cut it lengthwise in thin slices.

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   Then cut the zucchini slices to the meats size.

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   Cut each bacon strip in half.

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   4.

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    Place a zucchini slice and a bacon slice on each escalope, then top with 2 sage leaves.

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    Tack it with a toothpick on each escalope when youre done.

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    5.

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    In a large skillet, cook 4 escalopes in about 2 tablespoons butter at a time.

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    Cook the first side for 2 minutes, then flip over and cook for another minute.

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    Take them out, put them on a platter and place them in the oven while you cook the other 4 escalopes in the same way.

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    6.

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    While the meat is resting in the oven, pour the white wine into the skillet.

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    Stir, add salt and pepper to taste and let it simmer for just a few minutes (2 or 3 minutes).

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    Pour this sauce over the meat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.