Recipe - Saltimbocca (Mf)

4 small Veal scaloppini; 1/4inch
thick
4 Thin slices prosciutto
4 Whole fresh leaves of sage
2 tablespoon Butter
One fourth cup Dry white wine
Salt and pepper

Beat scaloppini between pieces of plastic wrap until thin. Top each of the
slices with a slice of prosciutto and a sage leaf. Secure prosciutto and
sage leaf to the veal with a toothpick.

Melt the butter in a pan large enough to accommodate the 4 veal slices and
brown them on both sides for a few minutes. Sprinkle with fresh pepper and
lightly with salt (prosciutto is already salty).

Add white wine and reduce quickly over high heat until almost glazed. The
whole procedure should not take longer than 5 minutes. Serve with "instant"
polenta and/or saute of mushrooms and parsley. (Follow directions on
package.)

Yield: 2 servings

Busted for you by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MCRecipe Digest
V1 #690 by 4paws@netrax.net (ShermeyerGail) on Jul 26, 1997