Veal Chop Saltimbocca

• 4 boneless veal loin chops, each about 3/4 inch thick
• 1/2 teaspoon salt, plus more for seasoning meat
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning meat
• 4 thin lemon slices
• 4 sage leaves, plus 1 teaspoon finely chopped fresh sage
• 4 large slices prosciutto
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 (14.5-ounce) can whole tomatoes,drained and chopped
• 1/2 cup heavy cream

1. Place the veal chops on a work surface and season with salt and pepper.
2. Place a slice of lemon on top of each chop.
3. Top with one sage leaf.
4. Lay a piece of prosciutto on each chop and press to seal.
5. Warm the olive oil in a large skillet over medium-high heat.
6. Place the veal chops in the hot oil, lemon-side up, and cook for 6 minutes.
7. Turn the chops over and cook until the prosciutto starts to caramelize, 2 to 3 minutes.
8. Remove from the skillet and tent with foil to keep warm.
9. Add the white wine to the skillet and deglaze over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon.
10. Add the chicken broth and reduce by half, about 5 minutes.
11. Add the tomatoes, cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
12. Stir until combined and hot.
13. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage.
14. Serve immediately.

veal loin chops, salt, freshly ground black pepper, lemon slices, sage, olive oil, white wine, chicken broth, tomatoes, heavy cream

Taken from www.epicurious.com/recipes/food/views/veal-chop-saltimbocca-376597 (may not work)