Veal Saltimbocca

• 2 lb. veal cutlets, sliced very thin
• 1 tsp. sage
• 1/2 lb. Prosciutto ham, sliced very thin
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 Tbsp. white wine
• 1 Tbsp. parsley
• salt and pepper to taste

1. Cut veal
2. cutlets
3. into
4. 5-inch
5. pieces.
6. Sprinkle each piece of veal with a little sage.
7. Place a piece of Prosciutto on each piece of
8. veal
9. and secure with a toothpick.
10. Heat oil and 1 tablespoon butter
11. in
12. skillet
13. on high heat.
14. When hot, cook veal for a few
15. minutes
16. on
17. each
18. side until the veal is well browned. Add water
19. to
20. pan
21. and scrape bottom, making a gravy.
22. Add the rest
23. of the butter and parsley; mix well over low heat.
24. Pour gravy over veal and serve immediately.
25. Makes 6 servings.

veal cutlets, sage, ham, olive oil, butter, white wine, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606977 (may not work)