Saltimbocca all’ Alfredo

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 thin slices veal
  • 12 small fresh sage leaves or ½-1 level teaspoon

Method

Flatten veal into thin pieces and cut each slice into 2 or 3 pieces. Place 1 sage leaf (or a pinch of dried sage) on each slice and add freshly ground black pepper to taste (no salt, the prosciutto will flavour meat). Cover each slice of veal with prosciutto cut to the same size, form e