Saltimbocca

• 2 pounds veal cutlets thinly sliced
• 2 teaspoons bon appetit
• 1/4 teaspoon black pepper
• 1/2 teaspoon sage rubbed
• 18 teaspoon monosodium glutamate
• 1/2 pound prosciutto thinly sliced
• 6 tablespoons butter, unsalted
• 1/2 teaspoon beef flavor base
• 1/4 cup water hot
• 2 tablespoons white wine dry

1. Cut veal into serving-size pieces.
2. Sprinkle with mixture of Bon Appetit, pepper, sage and MSG.
3. Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer.
4. Melt 4 tablespoons of the butter in large skillet.
5. Saute meat 2 to 3 minutes on each side, ending with the prosciutto side up.
6. Remove to hot platter.
7. To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well.
8. Heat until butter is melted, then add wine and simmer 2 to 3 minutes.
9. Spoon sauce over meat.
10. Serve immediately with sauteed mushrooms and zucchini.

veal cutlets, black pepper, sage, glutamate, butter, beef flavor, water, white wine

Taken from recipeland.com/recipe/v/saltimbocca-35694 (may not work)