Chicken Saltimbocca

Saltimbocca Romana Italian

Saltimbocca Romana Italian

Ingredients

• 2 sage leaves, fresh or
• 2 pound to 2 1/2 veal fillet
• 1/2 teaspoon dried leaf sage,
• all purpose flour
• garlic, very tiny bit
• 2/3 cup butter; fresh creamery
• 4 parsley sprigs, leaves only
• melted
• 2 tablespoon white italian truffles
• salt
• shaved (or more)
• pepper
• 1/2 cup white frascati, or other
• 4 sl fontina cheese, very thin
• dry white wine
• 8 sl proscuitto, thin
• 2 cup small peas (1 can)

Method

1. Cut the veal into 8 slices
2. Place the slices between sheets of wax paper and pound thin
3. Sprinkle with four on one side only
4. Place half of the slices, floured sides down, on a working board
5. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper
6. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them
7. Add half a leaf of the sage
8. Chop garlic and parsley together and divide the mixture among the 4 veal slices
9. Arrange the shaved truffles on top
10. Use more truffles if you wish
11. Add the remaining veal slices, floured sides up
12. Press the edges together with a knife handle
13. Spoon more of the butter over
14. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat
15. Add the little bundles and saute for 5 minutes, until brown
16. Turn, cook for 3 minutes longer, and baste
17. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes
18. Dice the remaining slices of prosciutto
19. Place peas in a small pan and heat
20. Drain
21. Add diced prosciutto and the reserved tablespoon of butter
22. Season with salt and pepper to taste
23. Heat for a few minutes
24. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas
25. Drink the rest of the Frascati
26. For this dish do not use ground sage