Saltimbocca alla Romana / Veal with Ham and Sage

I couldn't pronounce this either....but it's Veal....something I can pronounce with Ham and Sage and it's very good...Check out this recipe from Chef Patrik Jaros...-

INGREDIENTS:

• 600 g veal meat from the joint
• 8 thin slices of Parma ham
• 2 T Oil
• 3 T butter
• ⅛ litre dry white wine
• ⅛ litre veal stock
• 16 sage leaves
• Salt
• Freshly ground black pepper

DIRECTIONS:

• Cut the veal meat in 8 scallops. Pound them with a meat tenderizer until flat; season with salt and pepper.
• Put two sage leaves on each scallop.
• Lay a slice of ham on each piece of veal. Rotate and season with salt the other side.
• Sauté the veal scallops in 1 T of hot butter for 3 minutes on each side; remove from the pan and keep warm.
• De glaze the pan juices with the white wine; add the veal stock and cook until thickened.
• Stir 2 T of cold butter into the hot sauce.
• Season again with salt and pepper and place the veal scallops in the sauce. Mix gently and serve with white bread.

A nice wine should be served with this-

Enjoy! Eat Well My Friends!