Veal Saltimbocca

Ingredients

4 veal scallops each 125g
2-3 tb sp butter
1 scant cup mozzarella, sliced into 8 rounds
8 slices procuiutto
1 bunch sage (around 125g)
2 tsp sage, roughly chopped
1/2 cup of white wine
1/4 cup chicken broth.

Method

Using a steak hammer, pound the veal until thin.

Heat the butter in a pan, add the veal and brown quickly on both sides.
Remove from pan top each with 2 slices mozzarella, 2 slices proscuitto and
2-3 sage leaves. Secure together with tooth picks.

Under a hot broiler, broil veal for approximately 2 minutes, until the cheese
has just started to melt. Reheat butter, add the sage and cook for 1 minute.
Add the white wine and reduce the sauce slightly.

Pour the sauce over the veal and serve immediately.


Serves: 4