Veal Saltimbocca

6 veal cutlets pounded 1/4 inch thick

6 slices prosciutto

6 fresh sage leaves

1/3 cup shredded fontina cheese (can substitute Swiss)

salt and pepper

2 T flour (I used whole wheat)

1 T olive oil

1/2 cup white wine

1 cup chicken broth

1 T chopped fresh sage

Place 1 slice prosciutto, 1 sage leaf and some of the cheese on one piece of veal. Fold in half and secure with a toothpick. Repeat, repeat, repeat, repeat, repeat.

Dredge in flour and brown each side in the olive oil. Remove to a platter and keep warm. Deglaze pan with wine; simmer until it is 1/4 cup. Add broth and simmer until it is 1/2 cup. Add the fresh sage and the browned veal and warm thru.  Serve.

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