Saltimbocca al parmigiano-reggiano (veal with

4 Servings

Ingredients

Quantity Ingredient
4 Veal slices (2oz ea)
3½ ounce Prosciutto; thinly sliced
8 Iceberg lettuce leaves; parboiled
Parmigiano-Reggiano; flaked
⅓ cup Butter; room temp
Extra virgin olive oil
3 tablespoons Beef broth
½ cup Dry white wine
Salt
Freshly ground black pepper
Fresh sage leaves

Directions

Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Saute the 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.

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