Saltimboccas-Veal With Prosciutto And Fresh Sage

• 1 bunch fresh sage
• 1/2 cup vegetable oil
• 1 lb thinly sliced veal scallopini
• 1/4 lb thinly sliced prosciutto
• salt and pepper
• 3 tablespoons olive oil
• 1 tablespoon butter
• flour (for dredging)
• 1/2 cup white wine
• 1/2 cup chicken stock

1. Pick stems off sage leaves, wash and dry.
2. Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
3. Drain on paper towel and set aside.
4. Pound veal until very thin.
5. Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
6. Lightly salt and pepper.
7. Top with the other 3 slices of veal.
8. Press together.
9. Cut each envelope into 3 even squares.
10. Heat olive oil and 1 tablespoon of the butter in a saute pan.
11. Place the saltimboccas into the flour, dredge on both sides and pat off excess.
12. Place in very hot saute pan and cook about 1 minute.
13. Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
14. As the saltimboccas are finished, place on a warm plate.
15. When they are all cooked, add wine and chicken stock to deglaze the pan.
16. Boil until reduced by half and add butter.
17. To serve, spoon a little of the sauce over each saltimbocca.

fresh sage, vegetable oil, veal scallopini, salt, olive oil, butter, flour, white wine, chicken stock

Taken from www.food.com/recipe/saltimboccas-veal-with-prosciutto-and-fresh-sage-20490 (may not work)