Veal Saltimbocca

• 4 None thinly sliced veal cutlets
• 12 None fresh sage leaves
• 4 slices prosciutto
• 1/3 cup grated Parmesan cheese
• 1 1/2 cups orzo
• 8 oz halved cherry tomatoes
• 1 small red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp white balsamic vinegar
• 1/4 tsp sugar
• 2 oz arugula leaves

1. Top one side of each veal cutlet with 2 sage leaves and a slice of prosciutto. Carefully flip over.
2. Chop remaining sage leaves. Sprinkle sage and cheese on veal. Fold in half from shortest end, securing with a toothpick. (Prosciutto will be on the outside.) Refrigerate for 10 mins.
3. Meanwhile, cook orzo in a large saucepan of boiling salted water according to package directions. Rinse under cold water. Drain well. Place in a large bowl. Add tomatoes, onion, 2 tbsp of the oil, vinegar and sugar. Season to taste. Cover and set aside.
4. Heat remaining 2 tbsp oil in large skillet on medium heat. Cook veal 2-3 mins each side, until prosciutto is crisp and veal cooked to desired doneness.
5. Add arugula to orzo mixture; toss well. Serve with veal.

veal cutlets, sage, parmesan cheese, orzo, tomatoes, red onion, olive oil, white balsamic vinegar, sugar, arugula

Taken from recipes-plus.com/api/v2.0/recipes/32658 (may not work)