Veal Saltimbocca

• 2 ounces fontina cheese
• 8 thin slices prosciutto or deli ham
• 16 fresh sage leaves
• 8 veal cutlets (4 ounces each)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/4 cup white wine or chicken broth
• 1/2 cup minced fresh parsley
• 1 tablespoon lemon juice

1. Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks.
2. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm.
3. Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160u0b0 and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

fontina cheese, deli ham, sage, veal cutlets, allpurpose, salt, pepper, butter, olive oil, chicken broth, white wine, parsley, lemon juice

Taken from www.tasteofhome.com/recipes/veal-saltimbocca/ (may not work)