Recipe - Saltimbocca Al Parmigiano-Reggiano (Veal With Parm-Reggian

4 Veal slices (2oz ea)
3 One half ounce Prosciutto thinly cut or sliced up
8 Iceberg lettuce leaves
Parboiled
ParmigianoReggiano
Flaked
1/3 cup Butter room temp
Extra virgin olive oil
3 tablespoon Beef broth
One half cup Dry white wine
Salt
Freshly ground black pepper
Fresh sage leaves

Place the parboiled lettuce leaves on individual plates and sprinkle with
cheese flakes. Saute the veal on both sides in a skillet with a little oil
(about 5 minutes). Transfer to a platter and place a slice of prosciutto,
sage leaf and small pat of butter on each piece. Set aside and keep warm.
Pour the beef broth and wine into the skillet and cook over low heat for a
few minutes until reduced by half. Add the veal slices and turn off the
heat. Place each slice of veal with its prosciutto and sage on a bed of
cheese and lettuce, top with a bit of sauce and serve immediately.

Recipe By :

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip