Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggiano)

• 4 slices veal
• 3 1/2 ounces prosciutto thinly
• 8 leaves iceberg lettuce parboiled
• 1 x parmesan, parmigiano-reggiano cheese, grated flaked
• 13 cup butter room temp
• 1 x olive oil, extra-virgin
• 3 tablespoons beef stock
• 1/2 cup white wine dry
• 1 x salt
• 1 x black pepper freshly ground
• 1 x sage leaves

1. Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes.
2. Saute the veal on both sides in a skillet with a little oil (about 5 minutes).
3. Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece.
4. Set aside and keep warm.
5. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half.
6. Add the veal slices and turn off the heat.
7. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.

veal, parmesan, butter, olive oil, beef stock, white wine, salt, black pepper, sage

Taken from recipeland.com/recipe/v/saltimbocca-al-parmigiano-reggi-46860 (may not work)