Buca di Beppo(™) Veal Saltimbocca
- 1/2 pound veal scaloppini
- 5 slices of prosciutto ham
- 2 tablespoons olive oil
- 1/3 cup white wine
- 2 tablespoons fresh lemon juice
- 1/3 cup heavy cream
- 1 tablespoon butter
- 14 ounces artichoke hearts, sliced in half or quarters
- 2 tablespoons capers
- flour for dusting
- salt and pepper
Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half.
Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest.
Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.