Title: Saltimbocca #2
Categories: Italian Meat Veal
Yield: 6 Servings
| 2 | lb | Veal cutlets, very thinly |
| | | Sliced |
| 2 | ts | Bon Appetit |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Rubbed sage |
| 1/8 | ts | MSG |
| 1/2 | lb | Prosciutto, sliced thin |
| 6 | tb | Sweet butter |
| 1/2 | ts | Beef flavor base |
| 1/4 | c | Hot water |
| 2 | tb | Dry white wine |
Cut veal into serving-size pieces. Sprinkle with mixture of Bon Appetit,
pepper, sage and MSG. Place a slice of prosciutto on each piece of veal;
fasten with a toothpick or small skewer. Melt 4 tablespoons of the butter
in large skillet. Saute meat 2 to 3 minutes on each side, ending with the
prosciutto side up. remove to hot platter. To the drippings in skillet,
add beef flavor base, water and the remaining butter, stirring to mix well.
Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon
sauce over meat. Serve immediately with sauteed mushrooms and zucchini. You
will find this recipe good for the chafing dish.