Veal Saltimbocca Alla Romana Recipe
Ingredients
| Veal cutlets | 8 Ounce | |
| 16 fresh sage leaves or 1 1/2 to 2 teaspoons dried sage | ||
| 8 thin slices of prosciutto or ham, cut in half | ||
| Butter | 5 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Preheat oven to 350°. Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4-inch thickness. Cut each cutlet in half. Season with salt and pepper. Place 1 fresh sage leaf on each piece of veal or sprinkle with 1/8 teaspoon dried sage. Cover with a piece of prosciutto or ham
Chef
