Saltimbocca

• 8 slices Thin Veal Or Chicken Escalopes (about 1/3 Pound Per Slice Or 80 Grams)
• 1 whole Zucchini (optional)
• 4 slices Bacon
• 16 leaves Sage
• 4 Tablespoons Butter
• 6 Tablespoons White Wine
• 1 dash Salt
• 1 dash Ground Pepper
• 8 whole Toothpicks

1. 1.
2. Preheat the oven to 160 degrees C.
3. 2.
4. Tenderize the meat lightly.
5. 3.
6. Wash the zucchini, cut off both ends and cut it lengthwise in thin slices.
7. Then cut the zucchini slices to the meats size.
8. Cut each bacon strip in half.
9. 4.
10. Place a zucchini slice and a bacon slice on each escalope, then top with 2 sage leaves.
11. Tack it with a toothpick on each escalope when youre done.
12. 5.
13. In a large skillet, cook 4 escalopes in about 2 tablespoons butter at a time.
14. Cook the first side for 2 minutes, then flip over and cook for another minute.
15. 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.
16. 6.
17. While the meat is resting in the oven, pour the white wine into the skillet.
18. Stir, add salt and pepper to taste and let it simmer for just a few minutes (2 or 3 minutes).
19. Pour this sauce over the meat before serving.

chicken, zucchini, bacon, butter, white wine, salt, ground pepper, toothpicks

Taken from tastykitchen.com/recipes/appetizers-and-snacks/saltimbocca/ (may not work)