Veal Saltimbocca

Hello dears!!! It has been just ages since we last spoke. It's been a busy busy few months. It's been a wonder my head is still on in one piece! It's also been a bit difficult to come up with fancy recipes, as there's been a bit of slow but sure switch to mainly healthy meals. Not that healthy meals aren't delicious, they're just a bit more on the simple side it seems.



Anyway! Before I get into the recipe, I know that veal is a touchy topic for some, so please feel free to substitute chicken or pork for the veal.

So again, this meal is simply fantastic and utterly simple.

Ingredients
4 veal scaloppini (thinly sliced cutlets)
Dash of: salt, ground pepper, garlic and cayenne
4 thin slices prosciutto plus a bit more for the sauce
1 tsp dried sage (1/4 tsp per piece of veal)
4 toothpicks
Flour for dredging
1 tablespoon olive oil
1/3 cup dry white wine

Step 1: Season the veal with salt and pepper.

Step 2: Put 1/4 tsp of sage and a slice of prosciutto inside each piece of the veal, roll and secure with a toothpick.

Step 3: Dredge the veal in flour and shake off excess flour.

Step 4: In a large saute pan heat the olive oil.

Step 5: Add the veal and saute for 2 to 3 minutes on each side or until cooked to desired temperature.

Step 6: Remove the last veal pieces and add remaining age leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency.

Step 7: Serve and Enjoy!!

As a note:  I would have normally served it with sauteed spinach or a leafy vegetable, if I'd had it.