Veal Saltimbocca - cooking recipe

Ingredients

1 lb. veal tenderloin
8 oz. Prosciutto ham
8 oz. Fontina or Swiss cheese
1/2 c. chicken stock
4 oz. white wine
sage
salt and pepper to taste
2 cloves garlic
4 oz. clear melted butter
flour

Preparation

Cut veal into 8 equal size medallions.
On cutting board, place 12 inches of plastic wrap.
Place each medallion between layers of plastic; carefully flatten with mallet just before the point of tearing.
Season each medallion with sage, salt and pepper.
Place equal amounts of cheese and ham on the medallions and roll into cylindrical shape, folding sides in 3/4 inch.
Use toothpicks to close.
Roll lightly in flour.
Simmer garlic cloves in butter in large saute pan for 2 to 3 minutes; remove.
Place veal in pan; roll until just lightly browned all around.
Turn up heat.
Add wine just before butter burns.
As sauce forms, turn down heat and stir with wooden spoon until consistent and glossy. Thin with chicken stock, if necessary.