Title: Saltimbocca Alla Romana
Categories: Italian
Yield: 4 Servings

8	sm	Veal cutlets
		Salt
		Freshly ground black pepper
4	lg	Slices prosciutto; halved
8		Sage leaves
3	tb	Butter
1	tb	Cooking oil
		Flour for dredging
3	tb	Dry white wine
1/4		Lemon

POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper. Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto. Pin cutlets together with toothpicks. Melt butter with oil in a large skillet. Lightly flour veal bundles and saute over medium heat 2 minutes to a side (in two batches, if necessary). Transfer them to a heated dish and remove toothpicks. Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at once.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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