Veal Saltimbocca

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Thinly-sliced veal medallions - from the butcher
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Thinly-sliced prosciutto
		Several sprigs fresh sage
1/4 cup	59ml	Extra-virgin olive oil
4 tablespoons	60ml	Butter
1 cup	237ml	White wine
1/2		Lemon - juiced

Recipe Instructions

Season veal scallops with salt and pepper. Layer half of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf.

Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute half of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.

Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium-low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C51) - from the TV FOOD NETWORK

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