Veal Saltionbocca Recipe

• 4 lg. sliced veal cutlets
• Salt and pepper
• 4 lg. pcs prosciutto (Italian ham)
• 4 dry sage leaves
• 1/2 c. extra virgin olive oil
• 1/4 c. Marsala wine

1. Lb.
2. veal slices till very thin.
3. Season veal with salt and pepper.
4. Cut Prosciutto into pcs the same size as veal.
5. Place sage leaf on each piece of veal with a slice of prosciutto.
6. Secure with a toothpick.
7. Heat 2-3 tbsp.
8. of oil in a skillet.
9. Add in slowly.
10. Cook till golden on both sides.
11. Scrape residue from bottom of pan; add in marsala and simmer over low heat.
12. Pour over meat.
13. Enjoy.

veal cutlets, salt, sage, extra virgin olive oil, marsala wine

Taken from cookeatshare.com/recipes/veal-saltionbocca-26125 (may not work)