INGREDIENTS

INSTRUCTIONS

Cut the veal into 8 slices. Place the slices between sheets of wax paper
and pound thin. Sprinkle with four on one side only. Place half of the
slices, floured sides down, on a working board. Spoon some of the butter
(about 2 tablespoons) over the slices and sprinkle lightly with salt and
pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal
slice and again spoon some butter lightly over them. Add half a leaf of the
sage. Chop garlic and parsley together and divide the mixture among the 4
veal slices. Arrange the shaved truffles on top. (Use more truffles if you
wish.) Add the remaining veal slices, floured sides up. Press the edges
together with a knife handle. Spoon more of the butter over.
Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
Add the little bundles and sauté.for 5 minutes, until brown. Turn, cook for
3 minutes longer, and baste. Pour the wine over the veal, shake the
skillet, baste again, cover, and cook for 5 minutes.
Dice the remaining slices of prosciutto. Place peas in a small pan and
heat. Drain. Add diced prosciutto and the reserved tablespoon of butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange
saltimbocca on warm plates, spoon all of the sauce over, and serve with the
peas. Drink the rest of the Frascati.
*NOTE: If using dried sage, soak it in warm water for a few minutes and
press dry before using. For this dish do not use ground sage.
This recipe is from "LEONE'S ITALIAN COOKBOOK."
Per serving: 421 Calories (kcal); 34g Total Fat; (72% calories from fat);
28g Protein; 2g Carbohydrate; 125mg Cholesterol; 865mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
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