Veal Saltimbocca - cooking recipe

Ingredients

4 None thinly sliced veal cutlets
12 None fresh sage leaves
4 slices prosciutto
1/3 cup grated Parmesan cheese
1 1/2 cups orzo
8 oz halved cherry tomatoes
1 small red onion, thinly sliced
1/4 cup olive oil
2 tbsp white balsamic vinegar
1/4 tsp sugar
2 oz arugula leaves

Preparation

Top one side of each veal cutlet with 2 sage leaves and a slice of prosciutto. Carefully flip over.
Chop remaining sage leaves. Sprinkle sage and cheese on veal. Fold in half from shortest end, securing with a toothpick. (Prosciutto will be on the outside.) Refrigerate for 10 mins.
Meanwhile, cook orzo in a large saucepan of boiling salted water according to package directions. Rinse under cold water. Drain well. Place in a large bowl. Add tomatoes, onion, 2 tbsp of the oil, vinegar and sugar. Season to taste. Cover and set aside.
Heat remaining 2 tbsp oil in large skillet on medium heat. Cook veal 2-3 mins each side, until prosciutto is crisp and veal cooked to desired doneness.
Add arugula to orzo mixture; toss well. Serve with veal.