Veal Saltimbocca

This authentic and simple recipe is superior to any saltimbocca preparation. Serve to guests. They won't know how easy it is, but they will understand why "saltimbocca" translates to "jump in your mouth!"

Saturday, March 27th 2010, 8:58 pm

By: News 9

INGREDIENTS:
1 lb 4 oz Veal Cutlets pounded well between film wrap
2 oz olive oil
4 oz prosciutto
4 oz provolone cheese
4 med button mushrooms
1 cup dry white wine
2 oz melted butter
1/2 oz Alamo zestful seasoning
1/2 tsp black pepper
1 tbs all purpose flour
4 oz veal stock
Salt to taste

DIRECTIONS:

1. Place a half slice prosciutto on each cutlet, top with a provolone cheese and fold edges together. Secure with a toothpick. Cover with plastic wrap and refrigerate for several hours or overnight.

2. Melt the butter over high heat in a sauté pan large enough to hold all pieces and cook, turning until both sides are browned. Veal may be served pink, make sure it is cooked through, not to overcook.

3. Add the wine, cooking until it evaporates. Remove toothpicks and serve, pouring any juices over the meat.

4. Serve this with fresh pasta and a green salad.

(4 servings)