Saltimbocca

By carvalhohm2

Ingredients

• 8 veal top round or round steaks, 1/4 inch thick (about 1 1/2 lb)
• 1/2 cup all-purpose flour
• 8 thin slices imported prosciutto or cooked ham
• 8 thin slices (1 oz each) mozzarella cheese
• 8 fresh sage leaves
• 1/4 cup butter or margarine
• 1/2 cup dry white wine or chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.

2 In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.

Serves 4

Serving Size: 1 Serving Calories560 ( Calories from Fat290), Total Fat32g (Saturated Fat18g, Trans Fat1g ), Cholesterol185mg Sodium970mg Total Carbohydrate15g (Dietary Fiber0g Sugars0g ), Protein47g