Saltimbocca Al Parmigiano-Reggiano

Recipe Ingredients

4		Veal slices - (2oz ea)
3 1/2 oz	99g	Prosciutto - thinly sliced
8		Iceberg lettuce leaves - parboiled
		Parmigiano-reggiano - flaked
1/3 cup	65g / 2.3oz	Butter - room temp
		Extra virgin olive oil
3 tablespoons	45ml	Beef broth
1/2 cup	118ml	Dry white wine
		Salt
		Freshly ground black pepper
		Fresh sage leaves

Recipe Instructions

Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Sauteethe veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm.

Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.

Source:
Mario Batali

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