Veal Saltimbocca
1/4 cup Extra Virgin Olive Oil
1 tablespoon Butter
8 thin slices Veal -pounded
8 slices of Prosciutto
1/4 cup Mozzarella Cheese, grated
Salt & Pepper, to taste
1 teaspoon Chopped Garlic
1/4 teaspoon Oregano
1/4 teaspoon Sage
1 can (4 oz) Whole Mushrooms
1/2 cup White Wine
Heat Olive Oil and Butter in skillet. Brown Veal lightly on both sides. Remove
from pan. Season Veal with Salt, Pepper, Oregano, Sage and Garlic. Put a slice
of Prosciutto on each slice of Veal and sprinkle with Mozzarella Cheese. Roll
Veal slices around Prosciutto & Mozzarella and fasten with toothpicks. Return to
Veal rolls to hot skillet and add white wine and mushrooms. Simmer slowly until
most of liquid evaporates. |