Recipe

		Veal Saltimbocca Romana
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

12 Veal Scaloppine, 1 1/2 oz to 2 oz thick

12 Sage Leaves

12 Prosciutto slices, thin

Salt and Pepper

1/2 C Flour

6 tbsp Butter, unsalted

1/4 C Marsala

1 C Dry White Wine

2 C Veal Demi-Glace

Flatten the veal fairly thin with the flat side of a mallet. Season with salt and black pepper, then place a fresh sage leaf and prosciutto on top of each scaloppine. To keep the prosciullo in place during cooking, place the ready meal between layers of plastic wrap and pound gently with the flat side of the mallet. Dredge meat in flour. Shake off any excess. Heat buter in a large skillet and saute veal for 1 minute on each side, starting with ham side down. Remove from pan and keep warm. Using the same pan, add Marsala. then the wine and reduce slightly. Add veal demi-glace and reduce by half. Remove from heat. Strain into a small saucepan and whisk in 1 tabelspoon of unsalted butter. To serve, top each veal slice with the sauce and serve