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Saltimbocca
Preparation info
4
servings- Difficulty
Easy
Appears in
Published 1966
Ingredients
8 slices - Salt and freshly ground black pepper
8
Method
Place the veal slices between pieces of wax paper and pound slices thin with a mallet or rolling pin. Sprinkle the slices on both sides with salt and pepper. Top each slice with a leaf of fresh sage or sprinkle with dried sage to taste. Cover with a slice of prosciutto. Skewer with food picks.
Melt the butter in a skillet and brown the meat quickly in
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