Saltimboccas Veal With Prosciutto And Fresh Sage

Pick stems off sage leaves , wash and dry.

Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.

Drain on paper towel and set aside.

Pound veal until very thin.

Lay slices of prosciutto and sage leaves on 3 of the slices of veal.

Lightly salt and pepper.

Top with the other 3 slices of veal.

Press together.

Cut each envelope into 3 even squares.

Heat olive oil and 1 tablespoon of the butter in a saut pan.

Place the saltimboccas into the flour , dredge on both sides and pat off excess.

Place in very hot saut pan and cook about 1 minute.

Carefully turn over and cook the other side until the veal is cooked through and lightly browned.

As the saltimboccas are finished , place on a warm plate.

When they are all cooked , add wine and chicken stock to deglaze the pan.

Boil until reduced by half and add butter.

To serve , spoon a little of the sauce over each saltimbocca.

fresh sage, vegetable oil, veal scallopini, prosciutto, salt and pepper, olive oil, butter, flour, white wine, chicken stock