Saltimbocca Alla Romana

1. 1

   Pound veal between sheets of waxed paper until thin and even.

2. 2

   Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.

3. 3

   Heat frying pan to hot, but not smoking, add butter and olive oil.

4. 4

   Saute veal on the side without the prosciutto approx 3 minutes.

5. 5

   Turn and saute the other side another 3 minutes.

6. 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. 7

   Cook one minute on high, check seasoning and add salt and pepper to taste.

8. 8

   Return the veal to the pan to re-warm.

9. 9

   Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.