Veal & Lemon Saltimbocca

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Ingredients

• 4 veal loin, sliced into 4 escalopes
• 4 sage leaves + extra chopped sage
• 4 slices of prosciutto
• 4 lemon slices
• 2 tbs olive oil
• 1 garlic clove, thinly sliced
• 2 tbls butter
• 1 can chopped tomatoes
• 1/2 cup white wine
• 1/2 chicken broth
• 1/2 cup cream

Preparation

Step 1

Place veal slices between two sheets of cling wrap and carefully pound with meat mallet. (You can substitute thin boneless pork chops)

Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.

Heat oil in a large frying pan over medium-high heat. Add veal to the pan then. Cook 2-3 minutes on each side until prosciutto is crisp. Remove to plate. Add garlic to pan to soften. Deglaze the pan with the white wine. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Add chopped sage and pour over chops. Serve immediately.