Saltimbocca Alla Romana

• 1 lb veal scallopini (about 8 pieces)
• 8 slices prosciutto (thin slices)
• 2 tablespoons sage, chopped plus
• 8 leaves sage (additional)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons dry white wine
• 3 tablespoons chicken broth
• salt and pepper

1. Pound veal between sheets of waxed paper until thin and even.
2. Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
3. Heat frying pan to hot, but not smoking, add butter and olive oil.
4. Saute veal on the side without the prosciutto approx 3 minutes.
5. Turn and saute the other side another 3 minutes.
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. Cook one minute on high, check seasoning and add salt and pepper to taste.
8. Return the veal to the pan to re-warm.
9. Serve and enjoy.

veal scallopini, sage, sage, butter, olive oil, white wine, chicken broth, salt

Taken from www.food.com/recipe/saltimbocca-alla-romana-108771 (may not work)