Veal Saltimbocca

Saltimbocca Italian: "jumps in the mouth"

Forget jumps, this entree leaps, twirls, and does summer saults in my mouth. This is probably because veal is my favourite meat and prosciuitto my favourite delicacie. While everyone is likely familiar with veal, sliced prosciuitto on the other hand, is usally served in sandwiches, as an antipasto, and often pairs with cantaloupe melon. It is a delicacie that is also especially popular in Italian cuisine, used in pasta sauces, on pizza, or involved when cooking other meats.

My mother claims to this day that she has never had better veal saltimbocca than at a little restaurant in Italy, on her and my father's honeymoon. *Sigh* That obviously cannot be topped, but I am told mine comes close (thanks mom and dad). This recipe is simple to make and even easier to eat. What better than the combination of veal topped with proscuitto and Italian spices, marinated in wine.

The Recipe

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Ingredients:
olive oil

butter

dry white wine

veal cutlets

proscuitto slices

sage leaves

Place the veal between two sheets of plastic wrap and pound with a meat mallet. Season if desired, cover each veal piece with a slice of prosciutto, and place a sage leaf on top. You can secure the sage in place with a toothpick.

Heat your oil and butter in a large frying pan. Add the veal in batches, with the proscuitto facing up, and fry over medium high heat until the veal is cooked through. This will only take few minutes.

Try to drain most of the oil from the pan and add your wine. Cook over high heat, adding more butter if desired.

Spoon the juices over the veal when serving.

Jumping with flavour,

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Haley