Saltimboccas-Veal With Prosciutto And Fresh Sage - cooking recipe

Ingredients

1 bunch fresh sage
1/2 cup vegetable oil
1 lb thinly sliced veal scallopini
1/4 lb thinly sliced prosciutto
salt and pepper
3 tablespoons olive oil
1 tablespoon butter
flour (for dredging)
1/2 cup white wine
1/2 cup chicken stock

Preparation

Pick stems off sage leaves, wash and dry.
Heat vegetable oil in a small saucepan until very hot and deep-fry sage leaves for 10-15 seconds.
Drain on paper towel and set aside.
Pound veal until very thin.
Lay slices of prosciutto and sage leaves on 3 of the slices of veal.
Lightly salt and pepper.
Top with the other 3 slices of veal.
Press together.
Cut each envelope into 3 even squares.
Heat olive oil and 1 tablespoon of the butter in a saute pan.
Place the saltimboccas into the flour, dredge on both sides and pat off excess.
Place in very hot saute pan and cook about 1 minute.
Carefully turn over and cook the other side until the veal is cooked through and lightly browned.
As the saltimboccas are finished, place on a warm plate.
When they are all cooked, add wine and chicken stock to deglaze the pan.
Boil until reduced by half and add butter.
To serve, spoon a little of the sauce over each saltimbocca.