Saltimbocca alla Romana

Ingredients

• 4 Pieces Thinly Sliced Prosciutto Cut In Half Crossways
• 8 Slices Thin Veal Scaloppine
• 8 Large Fresh Sage Leaves Washed Carefully And Patted Dry
• 4 Tablespoons Butter Dived In Half
• 1 Tablespoon Olive Oil
• 1/2 Cup Chicken Stock
• 1 Cup White Wine

Instructions

1. 1

   Place a half slice of prosciutto on each...: Place a half slice of prosciutto on each veal slice, and then place a sage leaf on top of that.

2. 2

   Thread a toothpick through the three layers, holding...: Thread a toothpick through the three layers, holding the sage and prosciutto onto the veal.

3. 3

   Heat 2 tablespoons of butter, and the oil...: Heat 2 tablespoons of butter, and the oil in a heavy frying pan until hot but not smoking.

4. 4

   Add the meat in a single layer, prosciutto...: Add the meat in a single layer, prosciutto side down.

5. 5

   Cook in batches if your pan isn't large...: Cook in batches if your pan isn't large enough to fit all the meat in at once.

6. 6

   Sauté until the prosciutto is slightly crisp and...: Sauté until the prosciutto is slightly crisp and brown, around two minutes.

7. 7

   Turn, and cook on the other side for...: Turn, and cook on the other side for an additional minute.

8. 8

   Remove from the pan, and keep warm and...: Remove from the pan, and keep warm and covered.

9. 9

   Pour off the fat from the skillet, and...: Pour off the fat from the skillet, and add the wine.

10. 10

    Scrape up the browned bits from the bottom,...: Scrape up the browned bits from the bottom, and cook until it has reduced by half.

11. 11

    Add the stock, and cook over high heat...: Add the stock, and cook over high heat until once again the mixture has reduced by half.

12. 12

    Whisk in the remaining butter, and then return...: Whisk in the remaining butter, and then return the saltimbocca to the pan to rewarm.

13. 13

    Remove the toothpicks, and transfer to a serving...: Remove the toothpicks, and transfer to a serving plate, prosciutto side up.

14. 14

    Pour the pan juices over the meat, and...: Pour the pan juices over the meat, and serve immediately.