SALTIMBOCCA

SERVES 4

1 LB. VEAL ESCALOPES (4 FILLETS)
8 LEAVES FRESH SAGE
4 THIN SLICES PARMA HAM
3 OZ. OLIVE OIL
SALT & PEPPER TO TASTE
3 OZ. FLOUR
4 OZ. WHITE WINE
3 OZ. MEAT OR VEGETABLE BROTH
2 OZ. UNSALTED BUTTER

GENTLY POUND VEAL UNTIL THIN.  YOU CAN PLACE BETWEEN SHEETS OF WAXED PAPER FOR EASE OF PROCESS.

PLACE  2 LEAVES OF SAGE BETWEEN 1 EACH PIECE OF VEAL AND HAM.  PIN THE 2 PIECES OF MEAT TOGETHER BY “THREADING” ONCE WITH A TOOTH PICK. 

SPRINKLE BOTH SIDES OF MEAT WITH FLOUR.

HEAT OLIVE OIL AND PLACE HAM SIDE DOWN FIRST INTO HOT OIL.  SAUTE APPROX. 2 MINUTES ON EACH SIDE UNTIL GOLDEN. DO NOT OVER COOK...THESE SLICES ARE THIN.

SPRINKLE WITH SALT TO TASTE.

REMOVE MEAT FROM SKILLET AND PLACE ON WARM SERVING PLATTER.  REMOVE TOOTH PICKS.

POUR OFF EXCESS FAT FROM PAN.  ADD WHITE WINE, BROTH, AND BUTTER TO PAN.

SIMMER QUICKLY AND DRIZZLE SAUCE ON FILLETS.