Veal Saltimbocca Recipe
Ingredients
8 thin slices veal cutlet (about 1 1/2 pounds)
1/4 teaspoon sage
8 thin slices prosciutto ham (about 4 ounces)
2 tablespoons butter or margarine
1/2 cup Chablis or other dry white wine
1 can (10 1/2 ounces) condensed golden mushroom soup
1/2 cup water
Directions
Pound veal; rub with sage.
Place slice of ham on each piece; fasten with toothpicks.
In skillet, brown veal side down in butter.
Do not turn.
Add wine; bring to boil.
Stir to loosen browned bits.
Simmer a few minutes.
Stir in soup and water; heat.
Place slice of ham on each piece; fasten with toothpicks.
In skillet, brown veal side down in butter.
Do not turn.
Add wine; bring to boil.
Stir to loosen browned bits.
Simmer a few minutes.
Stir in soup and water; heat.
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