veal saltimbocca

How To Make veal saltimbocca

• 
  Step 1
  Cut the veal into small medallions, making 2-3 medallions per serving, pound veal but not too thin. Salt and pepper both sides of meat.
• 
  Step 2
  Trim prosciutto to fit the medallion or fold it to fit. Layer one slice on each piece of veal and top with a sage leaf. Use a toothpick to secure, right down the center of the medallion.
• 
  Step 3
  Flour each peice, shaking off excess flour
• 
  Step 4
  Heat 2-3 tablespoons of olive oil and 2 tablespoons of butter in large skillet. Saute veal, ham side down first and the meat will adhere to the veal. Repeat until all the veal is done.
• 
  Step 5
  Add the wine (or chicken stock) scraping up the little bits on the bottom. Cook down until desired consistency. Splash some lemon juice and finally add the butter for a nice gloss.
• Step 6
  Don't forget to remove the toothpicks
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  Step 7
  Serve and enjoy
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